CLASSIC TARTAR SAUCE
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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.
TARTAR SAUCE
Steps:
- In a medium bowl, combine mayo, mustard, lemon juice, pickles, parsley, capers and chopped egg. Stir to combine and season with salt, pepper and paprika.
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.
CONNIE'S CALABRIAN PASTA SAUCE
Connie is from Italy. Her pasta sauces are divine, but not heavily spiced or acidic like many in the US. This is subtle, with the tomatoes the shining ingredient. Because the tomatoes are front and center, use a good sauce tomato. She loves hers very sweet, using more than 1/3 c of sugar; I find I can use less and still enjoy it. Honey or agave syrup works equally well. The flavor meld together; hers reminds me of tomato soup it's so smooth.
Provided by GFJane
Categories Vegetable
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Using a food processor, process tomatoes until mostly smooth. A few small chunks are OK.
- Crush the garlic using a garlic press, or finely chop.
- Clean the fennel well, then slice into 1/4" slices and dry the pieces with a paper towel.
- Add the oil to a large, heavy stock pot.
- When shimmering, add the fennel and saute until it's starting to lightly brown.
- Add the garlic and stir just until it's fragrant.
- Immediately add the processed tomatoes.
- Add the tomato paste, basil, and spices.
- Cook for an hour, uncovered, with the sauce just barely simmering, and stirring occasionally.
- Taste the sauce. If it is a bit acidic/tart, add 1 T of sugar at a time stirring well and tasting it after each addition. Add no more than 1/4 cup at this time.
- Continue simmering,. If you like a "fresh" sauce with some tomato lumps, you can use it as quickly as 1 hour. If you like a smooth sauce, as she makes hers, continue to cook.
- After another hour, taste it again. If it's still too acidic/tart for your taste, add more sugar, 1 T at a time, tasting after each addition.
- When done, freeze or can the sauce for later consumption. If you can it, make sure you follow safe canning procedures and make sure the pH is safe.
CONNIE'S TARTAR SAUCE
This is a copy of a house sauce in one of the many restaurants she cooked in. We always made it using a full quart of Mayo, but, I scaled this one down for smaller families. It keeps well in the fridge for several weeks. My kids used it for fish, dipping fries and hushpuppies. Besides, making it by the quart, she automatically had a container to store it in.
Provided by Jim in Washington
Categories Sauces
Time 3h15m
Yield 2 Cups
Number Of Ingredients 6
Steps:
- Mix all ingredients together in large bowl.
- Stir well to blend.
- Place in storage container, and chill for at least 3 hours to blend flavors. Chill time would be the cooking time.
Nutrition Facts : Calories 963, Fat 78.7, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1959, Carbohydrate 68.2, Fiber 1.1, Sugar 16.8, Protein 2.6
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