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SAUCE-Tartar Sauce

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SAUCE-Tartar Sauce
3 VERSIONS

Mayo
Sweet pickles- chopped
Onion- chopped
Fresh lemon juice
Tabasco or dash of worshishire sauce
Salt
Pepper

EXCELLENT TARTAR SAUCE
AMERICA THE BEAUTIFUL COOKBOOK PG 62

1 C MAYO
½ C SOUR CREAM
½ TSP DIJON MUSTARD
1 SMALL SHALLOT FINELY CHOPPED
1 SOUR GHERKIN (PICKLE) FINELY CHOPPED
1 TB CHOPPED FRESH DILL
1 TSP CHOPPED FRESH PARSLEY
DASH OF HOT RED SAUCE (TABASCO)
SALT & FRESH PEPPER TO TASTE
WHISK ALL TOGETHER
REFRIGERATE COVERED UNTIL READY TO USE
MAKES 1 ¾ CUP


LIGHTER VERSION OF CLASSIC SAUCE FOR FRIED SEAFOOD, CRAB CAKES OR FISHCAKES.
IF CORNICHONS ARE NOT AVAILABLE, SUBSTITIUTE DILL PICKLES.

¼ CUP MAYO
2 TB SOUR CRAM
4 LARGE CORNICHONS, MINCED, PLUS 2 TSP CORNICHON JUICE
2 TB FINELY CHOPPED RED ONION
1 TB CAPERS, RINSED AND MINCED
1/8 TSP PEPPER
WATER

MIX ALL INGREDIENTS TOGETHER IN BOWL, ADDING WATER AS NEEDED TO THIN SUACE. REFRIGERATE, COVERED, UNTIL FLAVORS BLEND, ABOUT 30 MINUTES. (SAUCE CAN BE REFRIGERATED FOR UP TO 1 DAY.)

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Ingredients

  • SAUCE-Tartar Sauce
  • 3 VERSIONS
  • Mayo
  • Sweet pickles- chopped
  • Onion- chopped
  • Fresh lemon juice
  • Tabasco or dash of worshishire sauce
  • Salt
  • Pepper
  • EXCELLENT TARTAR SAUCE
  • AMERICA THE BEAUTIFUL COOKBOOK PG 62
  • 1 C MAYO
  • 1/2 C SOUR CREAM
  • 1/2 TSP DIJON MUSTARD
  • 1 SMALL SHALLOT FINELY CHOPPED
  • 1 SOUR GHERKIN (PICKLE) FINELY CHOPPED
  • 1 TB CHOPPED FRESH DILL
  • 1 TSP CHOPPED FRESH PARSLEY
  • DASH OF HOT RED SAUCE (TABASCO)
  • SALT & FRESH PEPPER TO TASTE
  • WHISK ALL TOGETHER
  • REFRIGERATE COVERED UNTIL READY TO USE
  • MAKES 1 3/4 CUP
  • LIGHTER VERSION OF CLASSIC SAUCE FOR FRIED SEAFOOD, CRAB CAKES OR FISHCAKES.
  • IF CORNICHONS ARE NOT AVAILABLE, SUBSTITIUTE DILL PICKLES.
  • 1/4 CUP MAYO
  • 2 TB SOUR CRAM
  • 4 LARGE CORNICHONS, MINCED, PLUS 2 TSP CORNICHON JUICE
  • 2 TB FINELY CHOPPED RED ONION
  • 1 TB CAPERS, RINSED AND MINCED
  • 1/8 TSP PEPPER
  • WATER
  • MIX ALL INGREDIENTS TOGETHER IN BOWL, ADDING WATER AS NEEDED TO THIN SUACE. REFRIGERATE, COVERED, UNTIL FLAVORS BLEND, ABOUT 30 MINUTES. (SAUCE CAN BE REFRIGERATED FOR UP TO 1 DAY.)

Details

Preparation

Step 1

SAUCE-Tartar Sauce
3 VERSIONS

Mayo
Sweet pickles- chopped
Onion- chopped
Fresh lemon juice
Tabasco or dash of worshishire sauce
Salt
Pepper

EXCELLENT TARTAR SAUCE
AMERICA THE BEAUTIFUL COOKBOOK PG 62

1 C MAYO
½ C SOUR CREAM
½ TSP DIJON MUSTARD
1 SMALL SHALLOT FINELY CHOPPED
1 SOUR GHERKIN (PICKLE) FINELY CHOPPED
1 TB CHOPPED FRESH DILL
1 TSP CHOPPED FRESH PARSLEY
DASH OF HOT RED SAUCE (TABASCO)
SALT & FRESH PEPPER TO TASTE
WHISK ALL TOGETHER
REFRIGERATE COVERED UNTIL READY TO USE
MAKES 1 ¾ CUP


LIGHTER VERSION OF CLASSIC SAUCE FOR FRIED SEAFOOD, CRAB CAKES OR FISHCAKES.
IF CORNICHONS ARE NOT AVAILABLE, SUBSTITIUTE DILL PICKLES.

¼ CUP MAYO
2 TB SOUR CRAM
4 LARGE CORNICHONS, MINCED, PLUS 2 TSP CORNICHON JUICE
2 TB FINELY CHOPPED RED ONION
1 TB CAPERS, RINSED AND MINCED
1/8 TSP PEPPER
WATER

MIX ALL INGREDIENTS TOGETHER IN BOWL, ADDING WATER AS NEEDED TO THIN SUACE. REFRIGERATE, COVERED, UNTIL FLAVORS BLEND, ABOUT 30 MINUTES. (SAUCE CAN BE REFRIGERATED FOR UP TO 1 DAY.)

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