Best Tarragon Tartar Sauce Recipes

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OVEN-ROASTED SALMON WITH TARRAGON TARTAR SAUCE



Oven-Roasted Salmon with Tarragon Tartar Sauce image

The tarragon tartar sauce is awesome and works great with salmon. Also used it with mahi mahi and was good also.

Provided by kac

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 6

Number Of Ingredients 18

1 (1 1/2-pound) salmon fillet
2 tablespoons olive oil
salt and ground black pepper to taste
1 medium lemon, sliced
1 teaspoon minced fresh tarragon
½ cup mayonnaise
½ cup sour cream
2 tablespoons minced fresh tarragon
2 tablespoons dill pickle relish
2 tablespoons drained capers, minced
1 tablespoon minced shallot
1 tablespoon white wine vinegar
1 tablespoon minced lemon zest
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon Worcestershire sauce
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Remove salmon skin and any pin bones; pat dry. Rub both sides with olive oil and season with salt and pepper. Arrange on the baking skeet.
  • Roast in the preheated oven until the thickest part is still translucent and an instant-read thermometer reads at least 125 degrees F (52 degrees C), about 15 minutes; salmon will continue to cook once out of the oven.
  • While salmon is roasting, prepare tartar sauce: combine mayonnaise, sour cream, tarragon, relish, capers, shallot, white wine vinegar, lemon zest, Dijon, sugar, Worcestershire, hot sauce, salt, and pepper in a bowl; mix until blended. Chill to blend flavors until salmon is ready.
  • Remove salmon from the oven. Transfer to a platter and garnish with lemon slices and tarragon. Serve with tartar sauce.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 5 g, Cholesterol 70.4 mg, Fat 34 g, Fiber 1 g, Protein 20.5 g, SaturatedFat 7.5 g, Sodium 324.1 mg, Sugar 1.1 g

TARRAGON TARTAR SAUCE



Tarragon Tartar Sauce image

Tartar sauce made at home stands far apart from the jarred kind. This herbed version is perfect for dunking fried shrimp -- and more.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 7

1 cup mayonnaise
3 tablespoons sweet relish
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Steps:

  • Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl.

ZESTY CRAB CAKES WITH TARRAGON TARTAR SAUCE



Zesty Crab Cakes With Tarragon Tartar Sauce image

This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it!

Provided by Brazilianflavor in

Categories     Crab

Time 2h20m

Yield 10 cakes, 10 serving(s)

Number Of Ingredients 22

16 ounces jumbo lumb crabmeat
2 egg yolks
1 cup mayonnaise
1 tablespoon Dijon mustard
1 scallion, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon extra virgin olive oil
1/8 teaspoon cayenne pepper
1/8 teaspoon red pepper flakes
1 teaspoon fresh tarragon leaves, finely chopped
1 teaspoon Old Bay Seasoning
1 dash Worcestershire sauce
salt and pepper
crushed corn flakes, for coating
1 1/2 cups mayonnaise
3 tablespoons sweet pickled relish
1 tablespoon fresh tarragon leaf, finely chopped
1 teaspoon paprika
1 teaspoon freshly ground ginger
1 tablespoon cilantro, finely chopped
1 teaspoon lemon juice
salt and pepper

Steps:

  • Tartar Sauce:.
  • Combine all the ingredients listed for the tartar sauce in a small bowl.
  • Cover and refrigerate until ready to serve.
  • Crab Cakes:.
  • In a medium bowl mix together all the ingredients listed for the crab cake except the cornflakes.
  • Let it rest in the fridge for at least 1 hour being max 4 hours.
  • Preheat the oven to 400°F Gently roll the patties in the crushed cornflakes.
  • Transfer the cakes to a baking sheet and top each with 1/2 teaspoon of butter.
  • Bake for 10 minutes then flip and bake for another 10 minutes or until crispy.

Nutrition Facts : Calories 290.5, Fat 21.3, SaturatedFat 3.3, Cholesterol 72.1, Sodium 852.4, Carbohydrate 16.4, Fiber 0.3, Sugar 4.6, Protein 9.5

TARRAGON TARTAR SAUCE



Tarragon Tartar Sauce image

My mother and I always judge a seafood restaurant by their tartar sauce. Well, here's one that will make any fried halibut jump for joy! It's worth the extra ingredients and fuss.

Provided by DKLEVINSON

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tartar Sauce

Time 4h20m

Yield 22

Number Of Ingredients 9

1 cup mayonnaise
¼ cup minced bread-and-butter pickles
1 hard-boiled egg, forced through a coarse sieve
2 tablespoons minced shallot
2 tablespoons capers
½ teaspoon crumbled dried tarragon
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoon fresh lemon juice

Steps:

  • Stir together the mayonnaise, pickles, egg, shallot, capers, tarragon, mustard, parsley, and lemon juice in a bowl. Refrigerate 4 to 8 hours before serving.

Nutrition Facts : Calories 80 calories, Carbohydrate 1.4 g, Cholesterol 13.4 mg, Fat 8.2 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 128.9 mg, Sugar 0.7 g

CLAM CAKES WITH TARRAGON, GREEN PEPPERS, AND TARTAR SAUCE



Clam Cakes with Tarragon, Green Peppers, and Tartar Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 appetizer servings

Number Of Ingredients 24

2 pounds little neck clams in their shells, or 1 (12-ounce) jar chopped clams with juice
1/2 cup water, if using fresh clams
1 small yellow onion, coarsely grated
1/2 cup chopped green bell pepper
2 teaspoons minced fresh flat-leaf parsley
2 teaspoons minced fresh tarragon
1 cup all-purpose flour
1/4 cup semolina flour
1 tablespoon baking powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup milk
2 large eggs, separated
2 tablespoons unsalted butter, melted
1 teaspoon fresh lemon juice
About 1/4 cup vegetable oil
1 cup mayonnaise
3 tablespoons finely chopped red onion
1 teaspoon finely minced fresh flat-leaf parsley
1 teaspoon capers, drained and chopped
1 teaspoon chopped cornichon or dill pickle
1 anchovy fillet, chopped
1 teaspoon fresh lemon juice
Salt and cayenne pepper, to taste

Steps:

  • To make the clam cakes: If using clams in their shells, combine the clams and water in a large skillet. Bring to a boil, reduce heat to a simmer, then cover. Steam for 3 to 4 minutes, or until the shells open. Discard any clams that do not open. Remove from heat and let the clams cool in their shells. Take the meat out of the shells. Strain the clam juice, reserving 3/4 cup. Coarsely chop the clam meat. This will produce approximately 1 1/4 cups of chopped meat. If using jarred clams, drain well, reserving 3/4 cup of the juice.
  • In a medium bowl, combine the chopped clams, bell pepper, parsley, and tarragon; set aside.
  • In a large bowl, combine the all-purpose flour, semolina flour, baking powder, cayenne pepper, and salt. In a medium bowl, whisk together the milk, reserved or bottle clam juice, egg yolks, melted butter, and lemon juice. Stir the liquid ingredients and clam mixture into the dry ingredients to form a batter; set aside.
  • In a large bowl, beat the egg whites until stiff, glossy peaks form. Fold them into the batter. Let the batter stand for 15 minutes.
  • In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Spoon in about 3 tablespoons of the batter for each clam cake (about 4 per batch). Cook, turning once, until lightly browned on each side, about 3 minutes total. Place the cakes on a plate in a low oven to keep warm. Repeat the process, adding more oil as needed, until all the batter is used. Serve hot with tartar sauce.
  • To make the tartar sauce: In a medium bowl, combine all of the tartar sauce ingredients and stir to blend. Cover and refrigerate until ready to use. This sauce can be made up to 2 days ahead.

TARRAGON TARTAR SAUCE



TARRAGON TARTAR SAUCE image

Categories     Egg     Leafy Green     Vegetable     Sauce

Number Of Ingredients 9

1 cup mayonnaise
1/4 cup bread-and-butter pickles, minced
1 hard-boiled egg, forced through a coarse sieve
2 tablespoons shallot, minced
2 tablespoons capers
1/2 teaspoon dried tarragon, crumbled
2 tablespoons Dijon mustard
2 tablespoons fresh parsley leaves, minced
1 teaspoon fresh lemon juice

Steps:

  • Stir together the mayonnaise, pickles, egg, shallot, capers, tarragon, mustard, parsley, and lemon juice in a bowl.
  • Refrigerate 4 to 8 hours before serving.

TARRAGON TARTAR SAUCE



Tarragon Tartar Sauce image

For serving with Oven Fried Flounder recipe #130079 I posted. Can use low/non-fat yogurt & mayo. Enjoy!

Provided by SmHerndon

Categories     Sauces

Time 10m

Yield 1 1/4 cup

Number Of Ingredients 9

1/2 cup plain yogurt
1/2 cup fat mayonnaise
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1/4 cup finely chopped dill pickle
1 tablespoon drained capers, minced
1/2 teaspoon dried tarragon
1 garlic clove, minced

Steps:

  • IN a bowl, combine yogurt, mayonnaise, sugar, mustard, lemon juice, pickle, capers, tarragon & garlic. Mix well.

Nutrition Facts : Calories 453.6, Fat 34.8, SaturatedFat 6.7, Cholesterol 37.2, Sodium 1307.3, Carbohydrate 33.4, Fiber 0.7, Sugar 15.1, Protein 5

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