Cathal Armstrongs Tartar Sauce Food

HOMEMADE TARTAR SAUCE

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.

CATHAL ARMSTRONG'S TARTAR SAUCE

Steps:

• In a small bowl whisk together mayonnaise, cornichons, shallots, capers, and lemon juice. Season with salt and pepper.

BATTERED COD

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.

MARIE ROSE SAUCE

Steps:

• In a small bowl whisk together mayonnaise, ketchup, and lemon juice; season with salt.

TARTAR SAUCE

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.