Tartar Sauce With Horseradish Recipes
TARTAR SAUCE
Ina Garten's recipe for Tartar Sauce from Barefoot Contessa on Food Network is fresher than the store-bought stuff, and it's so easy it takes only five minutes.
Provided by Ina Garten
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
CLASSIC TARTAR SAUCE
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HORSERADISH SAUCE
This sauce is wonderful with London Broil or Prime Rib. It is also very good with Roast Beef. We use it on beef sandwiches like a spread.
Provided by CAROL46
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 3.2 g, Cholesterol 2.7 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.7 g, Sodium 33.1 mg, Sugar 1.4 g
HORSERADISH TARTAR SAUCE
This sauce is excellent served with my codfish cakes (recipe#133308). Increase the horseradish to suit your taste.
Provided by MarieRynr
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine celery, cornichons, horseradish, parsley, mustard, mayonnaise and lemon juice. Season to taste with salt and pepper. Serve with fish.
HORSERADISH TARTAR SAUCE
Increase the horseradish to suit your taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, combine celery, cornichons, horseradish, parsley, mustard, mayonnaise, and lemon juice. Season to taste with salt and pepper, and serve.
HOMEMADE TARTAR SAUCE
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together mayonnaise, cornichons, shallot, capers, and lemon juice. Season with salt and pepper. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving.
LOUISIANA-STYLE TARTAR SAUCE
I've been trying to perfect a tartar sauce recipe for years. I think I've finally cracked the code. Hope you enjoy this Louisiana-style version.
Provided by Shep
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Chop dill and sweet pickle relishes if needed to ensure they are finely chopped; drain any liquid.
- Combine relishes in a bowl with mayonnaise, onion, capers, horseradish, lemon juice, chili-lime powder, seafood seasoning, and hot sauce; mix well. Transfer to an airtight container and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 2.2 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 230.8 mg, Sugar 1.3 g
EASY, REAL TARTAR SAUCE
I was astounded that not one recipe for tartar sauce on 'zaar actually contained cream of tartar. This is a basic version; add anything you like in your tartar sauce to the base, such as lemon juice, capers, or dill. Tartar sauce is great with just about any fried fish dish.
Provided by ketchupqueen
Categories Sauces
Time 2m
Yield 1 cup, 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix mayonnaise and pickle in small bowl.
- Add cream of tartar.
- Add sugar to taste.
- Cover and refrigerate until served; keeps well in fridge.
- Note: This tartar sauce changes color when allowed to sit or exposed to air; it is still safe to eat until it begins to turn rancid.
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