Best Cathal Armstrongs Tartar Sauce Recipes

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CATHAL ARMSTRONG'S TARTAR SAUCE



Cathal Armstrong's Tartar Sauce image

This recipe for tartar sauce, a perfect dipping sauce for Battered Cod, is courtesy of chef Cathal Armstrong.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes enough for 4 servings

Number Of Ingredients 6

1/2 cup mayonnaise
1 tablespoon chopped cornichons
1 tablespoon chopped shallots
1 tablespoon capers, drained
2 tablespoons freshly squeezed lemon juice
Coarse salt and freshly ground black pepper

Steps:

  • In a small bowl whisk together mayonnaise, cornichons, shallots, capers, and lemon juice. Season with salt and pepper.

CLASSIC TARTAR SAUCE



Classic Tartar Sauce image

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

2/3 cup chopped dill pickles
1/2 cup mayonnaise
3 tablespoons finely chopped onion
Dash pepper

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.

HOMEMADE TARTAR SAUCE



Homemade Tartar Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 6

1/3 cup mayonnaise
3 tablespoons chopped cornichons
1 shallot, minced (about 2 tablespoons)
2 tablespoons capers, drained
1 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper

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.

BATTERED COD



Battered Cod image

This recipe for battered cod is courtesy of chef Cathal Armstrong.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

2 cups all-purpose flour, plus more for dredging
Coarse salt
1/4 teaspoon baking soda
4 cups canola oil
2 pounds skinless cod fillets, cut into 4 pieces
Marie Rose Sauce
Kitty O'Shea Sauce
Cathal Armstrong's Tartar Sauce

Steps:

  • Place 1 3/4 cups water in the bowl of an electric mixer fitted with the whisk attachment. Turn mixer on low speed and beat in flour, 1/2 teaspoon salt, and baking soda. Strain through a fine mesh sieve set over a large bowl.
  • Heat oil in a large saucepan over medium-high heat until it reaches 360 degrees on a deep-fry thermometer. Place 1 cup flour in a shallow dish. Working with one piece of cod at a time, dredge cod in flour and then place in batter to coat, shaking off any excess. Carefully place in heated oil. Fry until golden and crisp, about 7 minutes. Transfer cod to a wire rack and sprinkle with salt. Repeat process with remaining fish and batter. Serve immediately with desired sauces.

ONLY IN ESSEX STEAMER CLAM CAKES WITH TRADITIONAL NEW ENGLAND TARTAR SAUCE



Only in Essex Steamer Clam Cakes with Traditional New England Tartar Sauce image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 18 small clam cakes

Number Of Ingredients 16

1 large Vidalia onion
1 can beer (Budweiser or the like is fine)
Olive oil
6 pounds steamer clams
1/4 cup onion, finely diced
1/4 cup dill pickles, diced
3/4 cup mayonnaise
1 tablespoon pickle juice
2 cups canola oil or more, according to manufacturer's instructions on deep-fryer
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
1/2 cup evaporated milk
1 1/2 cups clam broth
Lemon wedges, if desired

Steps:

  • For the Clams: Over medium heat in a large pan, pour 3 tablespoons olive oil. Chop onion into large chunks and saute in oil until lightly cooked, about 5 minutes. Add the beer and the clams. Cover and cook until all of the clams are opened, about 10 to 15 minutes depending on how many you have in the pan.
  • Remove pan from heat, uncover and allow to cool to the touch before shucking.
  • Push the clams to the side so that there is broth visible to rinse the clams in after shucking. Remove clams from shell 1 at a time and pull off membrane that covers the neck and discard. Rinse shucked clams in broth and set aside. When all clams are shucked, drain the broth out of them by giving them a slight squeeze over the pan of broth. Chop roughly and set aside.
  • For the tartar sauce: Mix all ingredients in a small bowl to serve with clam cakes. Refrigerate until serving.
  • For the clam cakes: In a deep-fryer or on the stove top in a deep skillet, preheat oil to 375 degrees F.
  • In a large bowl, combine flour, baking powder and salt. Fold in eggs, evaporated milk and clam broth until thoroughly mixed. Stir in clams and mix well.
  • Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop of the fritter mixture and carefully drop into oil. Turn the cake over when the first side is browned. Fritters should be cooked through and browned in 4 to 5 minutes. Remove with a skimmer and drain on brown paper bag. Reseason with additional salt, if desired. Serve with the tartar sauce and enjoy! If desired, serve on small plates with wedges of lemon.

QUICK TARTAR SAUCE



Quick Tartar Sauce image

Uses ingredients you might have on hand to whip up for fish sticks or fish and chips.

Provided by Tapestry

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tartar Sauce

Time 5m

Yield 8

Number Of Ingredients 4

1 cup mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon prepared yellow mustard
1 teaspoon lemon juice

Steps:

  • Stir the mayonnaise, relish, mustard, and lemon juice together in a bowl.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 1.4 g, Cholesterol 10.4 mg, Fat 21.9 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 173.9 mg, Sugar 0.7 g

MARIE ROSE SAUCE



Marie Rose Sauce image

This recipe for Marie Rose sauce, a perfect dipping sauce for Battered Cod, is courtesy of chef Cathal Armstrong.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 4

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon fresh lemon juice
Coarse salt

Steps:

  • In a small bowl whisk together mayonnaise, ketchup, and lemon juice; season with salt.

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