QUICK TARTAR SAUCE
Uses ingredients you might have on hand to whip up for fish sticks or fish and chips.
Provided by Tapestry
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- Stir the mayonnaise, relish, mustard, and lemon juice together in a bowl.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 1.4 g, Cholesterol 10.4 mg, Fat 21.9 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 173.9 mg, Sugar 0.7 g
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 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
LEMON TARTAR SAUCE
Make and share this Lemon Tartar Sauce recipe from Food.com.
Provided by lazyme
Categories Low Protein
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients.
- Keep covered in refrigerator at least 4-6 hours before serving.
Nutrition Facts : Calories 78.2, Fat 6.6, SaturatedFat 1, Cholesterol 5.1, Sodium 166.8, Carbohydrate 5.2, Fiber 0.2, Sugar 1.4, Protein 0.2
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.
THE BEST LEMON TART EVER
Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!
Provided by ChefChristi1221
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake crust until light golden brown, 15 to 20 minutes.
- Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
- Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g
THE ULTIMATE MAKEOVER: LEMON TART
Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Treat
Time 1h40m
Yield Cuts into 12 slender slices
Number Of Ingredients 10
Steps:
- Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.
- Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.
- Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.
- Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.
Nutrition Facts : Calories 186 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 15 grams sugar, Protein 4 grams protein, Sodium 0.14 milligram of sodium
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