Atk Tartar Sauce Food
ATK TARTAR SAUCE
This is the best tartar sauce I have ever tasted for homemade. Taken directly from America's Test Kitchen 2009 season episode "Fish Made Easy" as a sauce for Crispy Oven Fried Fish Fillets. Great Recipe with Ymmy results. I probably will not share this site wide, as it is NOT my recipe and I don't want to get into trouble with ATK. Just want to record the recipe. :)
Provided by Pam Ellingson @wmnofoz
Categories Other Sauces
Number Of Ingredients 8
Steps:
- Whisk all ingredients together and refrigerate until needed.
TARTAR SAUCE
Ina Garten's recipe for Tartar Sauce from Barefoot Contessa on Food Network is fresher than the store-bought stuff, and it's so easy it takes only five minutes.
Provided by Ina Garten
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
HOMEMADE TARTAR SAUCE
Provided by Aaron McCargo Jr.
Categories condiment
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a small bowl, mix all the ingredients together until well incorporated. Cover and refrigerate until ready to use.
TARTAR SAUCE
Make an easy tartar sauce with the classic trio of mayonnaise, gherkins and capers. Sharp and tangy, it's perfect with crispy battered fish and chips
Provided by Good Food team
Categories Dinner, Fish Course, Lunch, Supper
Time 5m
Number Of Ingredients 6
Steps:
- Mix the mayonnaise, chopped gherkin or cornichons, capers, lemon juice, parsley and tarragon in a bowl and season.
Nutrition Facts : Calories 195 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 0.4 grams protein, Sodium 0.22 milligram of sodium
TARTAR SAUCE
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
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.
TARTAR SAUCE I
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
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
SOUTH CAROLINA SHRIMP BURGERS
Note: If buying shell-on shrimp, get about 1 1/2 pounds. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which could be substituted. From "Cook's Country Eats Local," by America's Test Kitchen.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
- For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
- Place a third of shrimp (1 cup), 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.
- Divide shrimp mixture into 4 (3/4-inch-thick) patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops.
Nutrition Facts : Calories 427.3, Fat 15, SaturatedFat 2.3, Cholesterol 179.1, Sodium 1408.3, Carbohydrate 44.1, Fiber 2.8, Sugar 4.9, Protein 27.6
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