Tarragon Tartar Sauce Food

TARRAGON TARTAR SAUCE

Steps:

• Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl.

HOMEMADE TARTAR SAUCE

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.

CLASSIC TARTAR SAUCE

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving.

TARRAGON TARTAR SAUCE

Steps:

• In a small bowl whisk together the mayonnaise, the shallots, the cornichons, the olives, the tarragon, the vinegar, and the Tabasco until the tartar sauce is combined well. (The sauce may be made 1 day in advance and kept covered and chilled).

TARTAR SAUCE

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 small mixing bowl, stir together the mayonnaise, cornichons, parsley, tarragon, capers, scallion, lemon zest and juice. Add the hot sauce, if using. Refrigerate for 30 minutes for the flavors to come together. Serve.

TARRAGON TARTAR SAUCE

Steps:

• IN a bowl, combine yogurt, mayonnaise, sugar, mustard, lemon juice, pickle, capers, tarragon & garlic. Mix well.

TARTAR SAUCE

Steps:

• Mix the mayonnaise, chopped gherkin or cornichons, capers, lemon juice, parsley and tarragon in a bowl and season.

SHRIMP & COD BURGERS WITH TARRAGON TARTAR SAUCE

Steps:

• BURGERS:.
• Process half of the shrimp in a food processor until a paste forms.
• Add cod, remaining shrimp, the breadcrumbs, capers, scallions, parsley, lemon juice, salt, and pepper.
• Pulse until just combined.
• Using dampened hands, shape into 4 patties.
• Refrigerate, covered, until cold and firm, about 1 1/2 hours (or overnight).
• Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand above grill for just 3 to 4 seconds).
• Brush grill and burgers with oil.
• Grill, flipping once, until cooked through, about 3 minutes per side.
• Toast buns on grill during the last minute of cooking, if desired.
• Serve burgers on buns; top with lettuce.
• Serve with tartar sauce, if desired, and the lemon wedges.
• TARTAR SAUCE:.
• Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt and pepper in medium bowl.
• Sauce can be refrigerated in an airtight container, up to 1 week.

TARRAGON TARTAR SAUCE

Steps:

• Stir together the mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl. The sauce can be refrigerated in an airtight container up to 1 week.

TARRAGON TARTAR SAUCE

Steps:

• In a small bowl whisk together the mayonnaise, the shallots, the cornichons, the olives, the tarragon, the vinegar, and the Tabasco until the tartar sauce is combined well.
• (The sauce may be made 1 day in advance and kept covered and chilled).
• *Servewith Crab Cakes.

TARTAR SAUCE

Steps:

• Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.

TARRAGON SAUCE

Steps:

• Melt 1 T butter over medium heat. Add shallots and cook until soft but not brown (less than 1 minute).
• Add wine and gently boil uncovered until all of liquid is evaporated and shallots make a sizzle noise.
• Mix 1/4 cup of poaching liquid or chicken broth to onions. DO NOT ADD MORE - it will be too thin.
• When liquid simmers over medium heat whisk in 1 T butter at a time. Wait until the previous on e almost melts before adding another.
• Add lemon juice and salt continuing to whisk. Turn off heat.
• Add tarragon and parsley and onion mix to blender. Process until smooth.

OVEN-ROASTED SALMON WITH TARRAGON TARTAR SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Remove salmon skin and any pin bones; pat dry. Rub both sides with olive oil and season with salt and pepper. Arrange on the baking skeet.
• Roast in the preheated oven until the thickest part is still translucent and an instant-read thermometer reads at least 125 degrees F (52 degrees C), about 15 minutes; salmon will continue to cook once out of the oven.
• While salmon is roasting, prepare tartar sauce: combine mayonnaise, sour cream, tarragon, relish, capers, shallot, white wine vinegar, lemon zest, Dijon, sugar, Worcestershire, hot sauce, salt, and pepper in a bowl; mix until blended. Chill to blend flavors until salmon is ready.
• Remove salmon from the oven. Transfer to a platter and garnish with lemon slices and tarragon. Serve with tartar sauce.

QUICK TARTAR SAUCE

Steps:

• Stir the mayonnaise, relish, mustard, and lemon juice together in a bowl.

ZESTY CRAB CAKES WITH TARRAGON TARTAR SAUCE

Steps:

• Tartar Sauce:.
• Combine all the ingredients listed for the tartar sauce in a small bowl.
• Cover and refrigerate until ready to serve.
• Crab Cakes:.
• In a medium bowl mix together all the ingredients listed for the crab cake except the cornflakes.
• Let it rest in the fridge for at least 1 hour being max 4 hours.
• Preheat the oven to 400°F Gently roll the patties in the crushed cornflakes.
• Transfer the cakes to a baking sheet and top each with 1/2 teaspoon of butter.
• Bake for 10 minutes then flip and bake for another 10 minutes or until crispy.