Rec: TARTAR SAUCE

On 3/24/2011 2:13 PM, ImStillMags wrote:

Mine is similar to yours, only I use grated onion and I do not use
capers. I always have green onions in the house, so I will give them a
try. I just wanted to say, I appreciate you sharing your recipes.

Becca
 
On Thu, 24 Mar 2011 16:59:11 -0500, Ema Nymton
wrote:

Do you put pickle relish in yours?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Jalapeno Tartar Sauce

1 cup mayo
1/2 cup chopped onion (1/3 to 1/2 medium onion)
1/2 cup sliced jalapenos (from the jar - not fresh)
2 teaspoons creamy horseradish
2 teaspoon of the pickling juice from the jar of jalapenos
1 teaspoon mustard
1 tablespoon lemon juice
dash of old bay seasoning, salt and pepper

Put onions and jalapenos into food processor first and process until
finely diced, about 30 seconds. Add remainder of ingredients and
process until well mixed (another 30 seconds). If tartar sauce is too
runny add 1 oz. cream cheese to thicken it up. Chill a half hour
before serving.
 
ImStillMags wrote:


Mine is pretty close to that. I don't really measure anything;
mayo, sweet pickle relish, chopped capers (not rinsed), and lemon
pepper -- and a little tarragon if I have any (which I usually don't)

-Bob
 
Sitara wrote:


Could you please fix the misspelling "Tarter" in the leading paragraph? The
recipe looks okay, but I'm not all that big a fan of tartar sauce ("Is it
made from real Tartars?"); I like r?moulade better -- or even homemade
Thousand Island dressing.

Tangentially, Lin and I will be celebrating our fourth anniversary a couple
weeks from tonight. The fourth anniversary is the "fruit" anniversary. I'm
planning to make a "fruits de mer" platter as part of our dinner, which will
undoubtedly contain one of the aforementioned sauces.

Bob
 
On Thu, 24 Mar 2011 18:51:28 -0700 (PDT), "Michael O'Connor"
wrote:


What do you use it with?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 24, 11:25?pm, "Bob Terwilliger"
wrote:

Tarter sauce and Thousand Island dressing do not usually have the same
uses. The dressing is for salad and/or as a sandwich spread, and
tarter sauce is for fish. At least in my house.

N.
 
Thanks. I was making crab cakes one day and thought I would try my
hand at making tartar sauce, and came up with this on the first try.
I don't like pickles or relish, and I thought I would try jalapenos.
One thing I like about the recipe is the items in it just about any
cook would have in their kitchen, and it takes less than five minutes
to put together. Also, it tastes much better than bottled tartar
sauce. The key ingredient is the two teaspoons of the juice from the
jar of jalapenos, that vinegar taste gives it a real kick. Also, I
prefer brown or creole mustard to yellow mustard in this recipe.
 
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