Best Tartar Sauce That Makes You Scream Oh Yes Recipes

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BEST TARTAR SAUCE, EVER!



Best Tartar Sauce, Ever! image

There's nothing like a great tartar sauce to go with seafood! This recipe is so good, you might want to replace spreading mayonnaise on any sandwich, be it seafood, or meat! Hope you enjoy! :)

Provided by Irishcolleen

Categories     Sauces

Time 5m

Yield 1 3/4 cup

Number Of Ingredients 6

1 small onion
1 teaspoon cream of tartar
1 teaspoon dry mustard
1 teaspoon lemon juice
1 1/2 cups mayonnaise
1/3 cup sweet pickle relish

Steps:

  • Place onion, cream of tartar, dry mustard and lemon juice in food processor. Process until liquified.
  • Combine onion mixture with mayonnaise and pickle relish.
  • Chill for 2 hours before serving with you favorite seafood.

Nutrition Facts : Calories 873, Fat 68, SaturatedFat 9.9, Cholesterol 52.4, Sodium 1812.9, Carbohydrate 69.8, Fiber 1.3, Sugar 28.3, Protein 2.7

THE BEST TARTAR SAUCE



The Best Tartar Sauce image

I have never tasted tartar sauce like this before. It has a tangy and slightly sweet taste that is wonderful on fish.

Provided by Chef 167408

Categories     Sauces

Time P2DT5m

Yield 1-2 serving(s)

Number Of Ingredients 5

1/4 cup Hellmann's mayonnaise
1/2-1 teaspoon fresh lemon juice
1 tablespoon dill relish
1/8 teaspoon cayenne pepper (or just a pinch)
salt and pepper (just a pinch)

Steps:

  • Add all ingredients and allow to blend in the refrigerator for a couple of hours.

BEST EVER TARTAR SAUCE



Best Ever Tartar Sauce image

Make and share this Best Ever Tartar Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Sauces

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 10

2 cups mayonnaise
1/2 lemon, juice of
2 tablespoons fresh grated horseradish or 2 tablespoons bottled horseradish, not creamed
2 tablespoons minced onions
1 clove garlic, minced
2 tablespoons minced sweet bell peppers or 2 tablespoons jalapenos, if you like kick
1/4 cup minced dill pickle
2 hard-boiled eggs, mashed to bits
2 dashes Tabasco sauce
1/3 cup ketchup

Steps:

  • Mix all ingredients together well and chill for 3 hours.

TARTAR SAUCE



Tartar Sauce image

I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator. Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.

Provided by PanNan

Categories     Sauces

Time 5m

Yield 2 T, 8 serving(s)

Number Of Ingredients 6

1 1/4 cups mayonnaise or 1 1/4 cups Miracle Whip
1 medium dill pickle (or 1/4 cup dill relish)
2 sprigs parsley
1 tablespoon fresh lemon juice
1 teaspoon dried onion flakes (or fresh)
1/4 teaspoon Worcestershire sauce

Steps:

  • Mix all together in the food processor and pulse for about 10 seconds until finely chopped, but not smooth.
  • Best if refrigerated for an hour before use.
  • Note: Can be made without the food processor, using dill relish or finely minced pickle.
  • Lasts quite a while in the refrigerator.

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.

TARTAR SAUCE FROM SCRATCH



Tartar Sauce from Scratch image

You see all these chefs on the tele these days showing you how to separate eggs quickly using only your hands - letting the yolk sit in your palm while the white falls through your fingers. Well apart from hating the feeling of slimy egg on my hands, my mum always told me not to touch the egg white as it gave you warts! I'm not sure how true that is, but I still separate my eggs the old fashioned way using the shells - so there! Also, not one to waste anything, I always try to make meringue at the same time as mayonnaise, or I put them in a jar in the fridge and make egg white omelete for my son Sam during the week. It's something he likes :)

Provided by Mrs Potato Head

Categories     Sauces

Time 20m

Yield 40 serving(s)

Number Of Ingredients 11

2 egg yolks
1 teaspoon Dijon mustard
1 garlic clove, crushed
1/2 lemon juice
1 liter sunflower oil
2 teaspoons capers, chopped
2 teaspoons chives, chopped
2 teaspoons cornichons, chopped
2 teaspoons horseradish
2 teaspoons tarragon, chopped (optional, my husband isn't over keen on it so I often leave it out)
1 cornichon, sliced and fanned (optional decoration)

Steps:

  • Whisk the Egg Yolks with the Mustard, Garlic until they thicken up and lighten a little.
  • Continue whisking while slowly adding the Oil - drip by drip at first, then I drizzle the Oil slowly down the inside of the bowl until the mayonaise starts to thicken.
  • When the mayonaise starts to get very thick, slacken it off with some of the Lemon Juice.
  • Continue to add the Oil and thin down again with the Lemon Juice until all the Oil has been used. You may not need all of the Lemon Juice.
  • Stir in all the other ingredients to the Mayo to make the Tartar Sauce.
  • Serve in a bowel of your choice, emelished with one whole cornichon, sliced 5 times lengthways almost through to the end and fanned out a little.

Nutrition Facts : Calories 207.6, Fat 23.3, SaturatedFat 3.1, Cholesterol 8.3, Sodium 28.4, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.2

DILL TARTAR SAUCE



Dill Tartar Sauce image

It's hard to find store bought tartar sauce that doesn't taste icky sweet to me. A friend and I experimented until we came up with this. Now this is my favorite. Plan ahead because if let set at least a couple hours in the fridge before serving the flavor really matures.

Provided by QueenJellyBean

Categories     Low Protein

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 cup mayonnaise
1 tablespoon dill pickle relish
1 tablespoon onion, chopped fine
1 tablespoon lemon juice
1 -2 teaspoon dill (adjust for your tastes)

Steps:

  • In a small bowl, mix together mayonnaise, relish and minced onion.
  • Stir in lemon juice and dill.
  • If desired, season to taste with salt and pepper.
  • Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 157.2, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 306, Carbohydrate 10.6, Fiber 0.1, Sugar 2.6, Protein 0.4

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.

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