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
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.
FISH WITH HIDDEN VALLEY RANCH TARTAR SAUCE
Fish with Hidden Valley Ranch Tartar Sauce
Provided by Hidden Valley
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, combine sour cream, pickles and seasoning mix, and stir until well blended. Chill covered for 1 hour.
- Place the bread crumbs and egg on each of two large plates. Dip the fillets in egg, then lightly coat with the bread crumbs.
- Heat the oil in a large deep skillet to a temperature of 350°F. Fry the fillets for about 4 to 5 minutes on each side, or until golden. With a spatula or slotted spoon remove the fillets from the pan to drain on a bed of paper towels. Keep warm until ready to eat; serve with sauce and fresh lemon wedges, if desired.
Nutrition Facts :
HOMEMADE TARTAR SAUCE
My husband 'hates' fish but will eat it only if he has 'his' homemade tartar sauce. I think the capers make all the difference.
Provided by Klantz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 2h15m
Yield 12
Number Of Ingredients 10
Steps:
- Mix mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a bowl. Chill in the refrigerator for flavors to meld, at least 2 hours.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 1.2 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 144 mg, Sugar 0.6 g
TARTAR SAUCE
Steps:
- Mix ingredients together, refrigerate, and serve as 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.
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
RANCH TARTAR SAUCE
This is from a little booklet put out by Hidden Valley Ranch. this makes a great dip for fish, chicken, even vegetables.
Provided by Sharon123
Categories < 15 Mins
Time 3m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Take 1 tbls. dressing mix from the packet and blend with the mayonnaise, sour cream and pickle relish.
- Chill 1 hour. Makes about 1 cup. Enjoy!
Nutrition Facts : Calories 508.1, Fat 42.3, SaturatedFat 13.8, Cholesterol 54, Sodium 840.3, Carbohydrate 32.5, Fiber 0.3, Sugar 9.9, Protein 3.2
SOUTHERN FRIED MUD PUPPIES W/JALAPENO RANCH TARTAR SAUCE #RSC
Ready, Set, Cook! Hidden Valley Recipe Entry. My hubby calls these "little golden nuggets of goodness"! I just call them delicious!! Little Spicy Ranch, Southern Fried Catfish Nuggets served with Creamy Jalapeno Ranch Tartar Sauce for dippin' 'n dunkin'! Best served hot with ice cold pitchers of beer and sweet tea, cole slaw, best friends, and....tall tales of how you caught that catfish!! Enjoy, y'all! ;-)
Provided by Wildflour
Categories Weeknight
Time 40m
Yield 40-50 nuggets, 4 serving(s)
Number Of Ingredients 19
Steps:
- For the tartar sauce: Stir all ingredients well in medium bowl, cover and chill.
- For the catfish: Cut catfish into large bite-sized pieces ( 1 1/2 x 1 1/2 inches). In one pie dish, combine flour, breadcrumbs, cornmeal, dip mix, salt, cayenne and pepper. In second pie dish, whisk buttermilk with sriracha sauce. Set a cooling rack over one baking sheet. Line a second one with newspaper.
- Heat oil in deep pot or dutch oven to 375 degrees. Adjust flame to keep at correct temperature.
- Toss each catfish nugget into the buttermilk mixture with a fork, rest on fork over dish and let excess drip away, toss into flour mixture and coat, tossing with other hand. Place onto cooling rack to dry. (Double-dip if you prefer more breading.) Let all dry and rest for about 5 minutes before frying.
- Fry a "test piece" for about 3-5 minutes til golden and fish is done in the middle. (Flakes when broken in half.) *Write down the time so you know how long to fry the rest. *This depends on what oil you are using, how hot your oil is and how thick your catfish fillets are. Every fish varies just a bit. ;) Fry about 8-10 pieces at a time *not overcrowding*. Place cooked fish onto newspaper-lined baking sheet as you go. (Keep warm in low oven if desired.) Serve just as is or transfer to a platter. Eat hot and enjoy with tartar sauce and lemon wedges!
ORIGINAL RANCH TARTAR SAUCE
Tired of the same old recipes? Spice up your next meal by trying Hidden Valley's Original Ranch Tartar Sauce.
Provided by Hidden Valley
Categories Dips
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- In a large bowl, add the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet with remaining ingredients and stir until well-blended.
- Chill covered for at least 1 hour (overnight is best) before serving.
Nutrition Facts :
BBQ RANCH DIPPING SAUCE
Provided by Patrick and Gina Neely : Food Network
Time 2h40m
Yield 1 1/2 cups
Number Of Ingredients 23
Steps:
- Mix in all the ingredients until smooth. Cover and chill for 1 hour to meld the flavors.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
FISH AND CHIPS WITH TARTAR SAUCE
Steps:
- Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F.
- Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside.
- In a shallow bowl, combine flour, ranch dressing mix, and salt. Coat fish with seasoned flour mixture then shake off excess flour. Dip in eggs and roll in crushed cereal. Continue with remaining fillets. Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets.
- Serve with tartar sauce and seasoned chips.
- In a small dish, strain relish and discard juices. In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice. Stir thoroughly. Add salt and pepper to taste. Serve with fried halibut.
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.
SOUTH TEXAS TARTAR SAUCE
This delicious tartar sauce, vegetable dip is similar to that served at the famous King's Inn restaurant on Baffin Bay in South Texas.
Provided by REDIRG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 1h
Yield 25
Number Of Ingredients 9
Steps:
- Place the onion, olives, garlic and jalapenos into the container of a food processor. Pulse until finely chopped. In a bowl, stir together the mayonnaise, relish, buttery round crackers and saltine crackers. Mix in the contents of the food processor and season with curry powder. Chill overnight before serving with seafood or vegetables.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 6.8 g, Cholesterol 3.3 mg, Fat 8.3 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 1.3 g, Sodium 230.4 mg, Sugar 3.4 g
FISH WITH HIDDEN VALLEY RANCH TARTAR SAUCE
What a fun meal! Crispy Ranch-seasoned fish served with shoestring fries and Ranch Tartar Sauce for dipping. From "25 Years Of Favorite Brand Name Recipes".
Provided by Christmas Carol
Categories Kid Friendly
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make sauce, in a small bowl, combine sour cream, pickles, and 2 tablespoons of the Ranch dressing mix; cover and refrigerate. Prepare frozen shoestring fries according to package directions. Meanwhile, on large plate, combine bread crumbs and remaining salad dressing mix. Dip fillets in egg, then coat with bread crumb mixture. Fry fillets in 3 tablespoons of oil until golden. (Add more oil to pan if necessary to prevent sticking.) Serve fish fillets with shoestring fries and chilled tartar sauce. Garnish with lemon wedges.
Nutrition Facts : Calories 371, Fat 15.9, SaturatedFat 7.7, Cholesterol 190.7, Sodium 378.5, Carbohydrate 18.3, Fiber 1, Sugar 5.1, Protein 36.7
IF(TYPEOF EZ_AD_UNITS!='UNDEFINED'){EZ_AD_UNITS.PUSH([[580,400],'FITHULL_COM-MOBILE-LEADERBOARD-2','EZSLOT_10',696,'0','0'])};IF(TYPEOF __EZ_FAD_POSITION!='UNDEFINED'){__EZ_FAD_POSITION('DIV-GPT-AD-FI
Steps:
- In a bowl, whisk together the mayonnaise, vinegar, garlic powder, onion powder, salt, and black pepper until well combined.
- Pour the mixture into a sterilized jar or container and add the capers.
- Seal the jar or container and store it in the fridge.
- Serve chilled or at room temperature.
Nutrition Facts :
TWISTED TARTAR SAUCE (FRENCH POLYNESIA)
Make and share this Twisted Tartar Sauce (French Polynesia) recipe from Food.com.
Provided by Chocolatl
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients and mix well.
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- In a small bowl, combine the mayonnaise with the sun-dried tomatoes, gherkins, red onion, dill and lemon juice. Season the tartar sauce with salt and cayenne.
- In a shallow bowl, whisk the eggs with the water. In another shallow bowl, mix 1/2 cup of the flour with salt and cayenne. In a third shallow bowl, combine the potato flakes with the remaining 1/4 cup of flour and season with salt and cayenne. Line a baking sheet with wax paper and another one with paper towels.
- Working in batches, dredge the cod in the flour, tapping off the excess. Dip the cod in the egg, allow any excess to drip back into the bowl, then coat the cod in the potato flakes, pressing to help them adhere. Transfer the cod to the wax paper–lined baking sheet.
- In a large, deep skillet, heat 1 1/2 inches of oil to 325°. Working in 2 batches, fry the cod in the hot oil, turning once, until deep golden and crispy, about 3 minutes. Using a slotted spoon, transfer the fish to the paper towel–lined baking sheet and sprinkle lightly with salt. Repeat with the remaining fish. Serve immediately with the tartar sauce and lemon wedges.
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