Mama Dees 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

HOMEMADE TARTAR SAUCE RECIPE

Homemade Tartar Sauce Recipe image

Use this homemade tartar sauce recipe on your favorite seafood dishes. This best tartar sauce can be made in 10 minutes.

Provided by Anne-Marie Nichols

Categories Condiment

Time 10m

Number Of Ingredients 5

Ingredients

1 cup mayonnaise
1/4 cup dill pickles, finely chopped
1 tablespoon fresh dill, finely chopped
1 teaspoon fresh lemon juice
Salt and black pepper to taste

Steps:

In a small bowl, stir together the mayonnaise, pickles, dill, and lemon juice.
Add salt and pepper to taste.
Stir to combine.
Serve immediately or refrigerate until serving time.
Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 188 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 21 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 tablespoons, Sodium 285 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

MAMA DEE'S TARTAR SAUCE

Mama Dee's Tartar Sauce image

I have experimented alot making tartar sauce and prefer homemade to store bought. That is always so oily tasting. This is the way I make mine and we all love it. I make this when I make fish tacos or fish & chips. Enjoy! Not my pic. I will post one next time I make this.

Provided by Dee Stillwell @LILLYDEE

Categories Other Sauces

Number Of Ingredients 12

Ingredients

1/2 cup(s) best foods or hellman's mayonaise
1/2 cup(s) sour cream
2 tablespoon(s) dill relish
2 tablespoon(s) sweet relish
1/2 teaspoon(s) lemon pepper
1/2 teaspoon(s) dill weed or fresh dill
1/4 teaspoon(s) each of onion powder & garlic powder
1/4 teaspoon(s) freshly ground pepper
1 teaspoon(s) sugar
2 teaspoon(s) fresh lemon juice
1 teaspoon(s) lemon zest
- a little milk to thin sauce, if needed for desired thickness

Steps:

Whisk all ingredients together in a bowl until well blended. Cover and refrigerate several hours until chilled and flavors merry. Serve with your favorite fish or fish tacos.

MAMA DEE'S FISH TACOS, 2 WAYS

Mama Dee's Fish Tacos, 2 Ways image

We love fish tacos in California. I used to make them with fried fish only but lately, I have been making them with grilled fish. Talapia doesn't grill well because it's thin so I use cod, roughy, snapper, and even halibut. The tacos are then made the same way as with the fried fish. Enjoy! I will add a link to the tartar sauce in the comments. If desired you can use a tempura batter mix to coat the fish. When I do this, I still add the seasonings and replace the water with beer. Taste is awesome. Enjoy! My latest shortcut is using frozen Van de Camps whole fish fillets. Easy & taste great.

Provided by Dee Stillwell @LILLYDEE

Categories Fish

Number Of Ingredients 16

Ingredients

1 pound(s) talapia or other white fish
1 package(s) tempura batter mix, following instructions in notes or u can use the flour & seasonings below
1 cup(s) flour
1 teaspoon(s) lemon pepper
1/4 teaspoon(s) pepper
1/4 teaspoon(s) chili powder
1/2 - bag of slaw mix
about 3 cup(s) shreaded romaine lettuce
1/2 teaspoon(s) chili powder
1 - 2 - limes (2 if you want to add more with toppings)
2 - tomatoes, diced
1 - avacado, sliced or diced
2 - dozen 6 inch corn tortillas
2 cup(s) canola oil to fry fish
- homemade pico de gallo, sour cream & extra lime for topping if desired
MAKE TARTAR SAUCE AHEAD WITH THE RECIPE I HAVE POSTED

Steps:

Heat oil in deep fryer or a deep skillet to 350 degrees. Cut fish into sticks about 1" x 3". Dry with paper towels and set aside. Option #1: Use batter from mix to coat and fry fish or Option #2: You can make it with the seasoned flour coating. Mix flour and seasonings in a shallow dish. Dredge fish in flour mixture and fry until golden brown. Drain on paper towels. Option #3: One I have used as a short cut lately and it tastes great. I use Van De Kamp fish sticks that are made with whole fish fillets. Bake them in the oven until crispy. This is the way I made them for the picture. Option #4 Grill or broil the fish and make your tacos lighter even with all the toppings..
It is best to make the tartar sauce several hrs ahead so flavors will marry. Place 1/2 of a bag of slaw mix and the lettuce in a bowl. Squeeze the juice of a 1 lime and chili powder over slaw mix and toss together. Set aside.
Heat corn tortillas in the microwave until soft and warm. Stack 2 tortillas together and assemble tacos this way: smear 1 - 2 Tbl. tartar sauce onto tortilla and then 3 - 4 fish sticks, slaw, tomatoes, avacado, more lime or not, pico de gallo And sour cream if desired. Enjoy!

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