BEST HOMEMADE TARTAR SAUCE
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
TARRAGON TARTAR SAUCE
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
Steps:
- Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl.
CATHAL ARMSTRONG'S TARTAR SAUCE
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
Steps:
- In a small bowl whisk together mayonnaise, cornichons, shallots, capers, and lemon juice. Season with salt and pepper.
CHIPOTLE TARTAR SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 1 Cup
Number Of Ingredients 6
Steps:
- In a small bowl, combine garlic, chiles, mayonnaise, scallions, and lime juice; season with salt. Cover with plastic wrap, and refrigerate until ready to use.
BATTERED COD
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
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.
HORSERADISH TARTAR SAUCE
Increase the horseradish to suit your taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, combine celery, cornichons, horseradish, parsley, mustard, mayonnaise, and lemon juice. Season to taste with salt and pepper, and serve.
BAKEWELL TART
Provided by Cathal Armstrong
Categories Mixer Egg Dessert Bake St. Patrick's Day Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make the puff pastry:
- In a large bowl, sift together the flour and salt. Using a knife, stir in about 1 cup of water. Continue stirring until the dough just starts to come together but is still stringy and clumped together. Stir in more water as needed (you will probably use about 1 3/4 cups total), until the dough is smooth and gathers itself into a ball-like shape.
- Turn the dough out onto a lightly floured surface, and using a rolling pin, roll it into a long, 1/2-inch-thick rectangle. Arrange all of the butter in the center of the dough, 2 sticks on top of 2 sticks, so that the butter divides the rectangle of dough in half. Fold one long end of the dough over the butter, and then fold the other long end on top, like folding a business letter. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Return the dough to the lightly floured surface and roll into a long, 1/2-inch-thick rectangle. Fold one long end of the dough toward the center, then fold the other long end on top. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Repeat this step 1 more time so that the dough has been rolled, folded, and refrigerated a total of 3 times. DO AHEAD: The puff pastry can be prepared in advance and refrigerated, wrapped in a double layer of plastic wrap, up to 3 days. It can also be frozen for up to 3 months.
- Position a rack in the middle of the oven and preheat to 325°F. Butter an 8-inch deep-dish pie plate.
- On a lightly floured surface, roll the puff pastry into a 1/4-inch-thick circle about 12 inches in diameter. Fit the dough into the prepared pie plate, remove any excess dough, and reserve the excess for another use. If desired, use a fork to crimp the edge of the tart. Using a fork, prick the bottom and sides of the tart shell all over, then chill 15 minutes.
- Line the tart shell with parchment paper and fill with pie weights or dried beans, then bake until the pastry is set and pale golden along the edge, about 15 minutes. Remove the weights or beans and the parchment paper, then gently brush the bottom and sides of the tart shell with the egg white and cook for an additional 5 minutes. Remove the tart from the oven and spread the jam evenly across the bottom. Set aside to cool.
- Make the filling:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat until light and fluffy and pale in color, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the bowl as necessary, about 2 minutes total. Using a spatula, gently fold in the flour. Pour the batter onto the jam in the cooled tart shell and smooth the top. Bake until the tart is golden and set, 40 to 45 minutes. Transfer tart to rack to cool and serve warm or at room temperature.
More about "cathal armstrongs tartar sauce recipes"
TARTAR SAUCE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine FrenchTotal Time 15 minsCategory Sauces & DressingsCalories 165 per serving
TARTAR SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
MY IRISH TABLE BY CATHAL ARMSTRONG & DAVID HAGEDORN - KITCHN
From thekitchn.com
BEST CATHAL ARMSTRONGS TARTAR SAUCE RECIPES - RECIPERT.COM
From recipert.com
MEET THE CHEF: CATHAL ARMSTRONG | WE THE EATERS
From wetheeaters.com
RECIPE : CATHAL ARMSTRONG'S TARTAR SAUCE RECIPES FROM …
From books4cook.com
BATTERED COD WITH MARIE ROSE SAUCE RECIPE - CATHAL ARMSTRONG
From foodandwine.com
CATHAL ARMSTRONG'S TARTAR SAUCE | RECIPE - PINTEREST
From pinterest.com
CATHAL ARMSTRONG'S TARTAR SAUCE - MEALPLANNERPRO.COM
From mealplannerpro.com
TARTAR SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAMY PASTA WITH CHICKEN AND VEGETABLES - FOOD
From foodandwine.com
TARTAR SAUCE RECIPE (WITH FRESH HERBS, CAPERS, AND PICKLES) - KITCHN
From thekitchn.com
MODERN ST PATRICK'S DAY DINNER RECIPES | EPICURIOUS
From epicurious.com
MY IRISH TABLE: RECIPES FROM THE HOMELAND AND RESTAURANT EVE
From eatyourbooks.com
CHEF CATHAL ARMSTRONG - FETTUCCINE CARBONARA - DELISH
From delish.com
TARTAR SAUCE RECIPE - THE FORKED SPOON
From theforkedspoon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love