Sunday, January 25, 2015

Tartar Sauce

The restaurant is closing down for two weeks after tonight, and we had run out of our lemon-caper mayonnaise, which we normally serve with crab cakes. I found a recipe for what appeared to be a quick and easy Tartar Sauce, that we could whip together with available ingredients, just in case customers wanted something other that cocktail sauce.
Tartar Sauce

  • 1 1/4 cups mayonnaise or 1 1/4 cups Miracle Whip
  • 1 medium dill pickle (or 1/4 cup dill relish)
  • 2 sprigs parsley
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried onion flakes (or fresh)
  • 1/4 teaspoon Worcestershire sauce
  1. Mix all together in the food processor and pulse for about 10 seconds until finely chopped, but not smooth.
  2. Best if refrigerated for an hour before use.
  3. Note: Can be made without the food processor, using dill relish or finely minced pickle.
  4. Lasts quite a while in the refrigerator.
The flavor was good, but I didn't get to try out the "aged" version, so that may have been better. The quantity was good, too, we won't have to throw out a whole bunch at the end of the night.

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