Brothers Seafood Tartar Sauce Recipes

BEST HOMEMADE TARTAR SAUCE

Best Homemade Tartar Sauce image

This Tartar Sauce achieves the perfect balance of piquancy without it being too tart or too sweet. It's thoroughly delicious and wonderfully versatile!

Provided by Kimberly Killebrew

Time 2h5m

Number Of Ingredients 14

Ingredients

3/4 cup mayonnaise
1/4 cup creme fraiche or sour cream
1/4 cup finely chopped dill pickles ((use cornichons for more crunch or bread and butter pickles if you prefer it sweeter))
2 tablespoons capers, rinsed/drained and roughly chopped
1 small shallot, finely minced
1 clove garlic, finely minced
1 tablespoon chopped fresh parsley (fresh dill is also a great option for seafood)
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce (optional)
1 tablespoon finely chopped olives (optional)
1 teaspoon horseradish (optional)

Steps:

Place all the ingredients in a medium-sized bowl and stir to combine. Chill for at least 2 hours or overnight before serving. The longer the better as the flavors improve over time.

Nutrition Facts : Calories 215 kcal, Carbohydrate 1 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 355 mg, Sugar 1 g, ServingSize 1 serving

TARTAR SAUCE I

Tartar Sauce I image

Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.

Provided by Bob Cody

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce

Time 1h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice
salt and pepper to taste

Steps:

In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 2.6 g, Cholesterol 13.9 mg, Fat 29.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.4 g, Sodium 228.7 mg, Sugar 1.3 g

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

Ingredients

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

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

Ingredients

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.

TARTARE SAUCE FOR FISH & SEAFOOD ( TARTAR SAUCE )

Tartare Sauce for Fish & Seafood ( Tartar Sauce ) image

Homemade tartare sauce always tastes better than bought. It keeps well in the fridge. I love it with any seafood. It's flavor increases if you refrigerate it for an hour or so before using.

Provided by Bergy

Categories Sauces

Time 20m

Yield 1 cup or a bit more

Number Of Ingredients 10

Ingredients

2 egg yolks
1/2 teaspoon salt
1 teaspoon white vinegar
1 cup lite olive oil
1 1/2 tablespoons fresh lemon juice
2 green onions, finely chopped
1 gherkin, finely chopped
2 teaspoons capers, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon water

Steps:

Using a blender or food processor blend the egg yolks, salt& vinegar together Very slowly with the blender swithced on quite high speed pour a very thin, slow stream of oil into the egg yolks, stop every once in a while and blend for a second then resume with the oil until all has been poured in Add lemon juice and the tbsp of water.
The sauce should now look like white mayonnaise.
Mix in the green onions, gherkin, capers and parsley.
Serve with seafood or fish.

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