Sunday, September 5, 2010

Tartar Sauce


Everyone has their personal preference as to what makes a good tartare sauce.  Add capers, mustard, wasabi, dill weed, green olives, cooked eggs.  None of that fancy stuff for me!

I love the old stand by tartare sauce with a thick body and a hint of different subtle layers of flavor in the background.  All blending together to compliment rather than overpower.

To keep the sauce thick it is very important to drain the relish well before adding it to the mix.

2              cups                       mayonnaise
2              Tbsp.                     dill relish, drained
1              Tbsp.                     sweet relish, drained
1              tsp.                        onion, minced
½             tsp.                        garlic, minced (1 clove)
¼             tsp.                        Tabasco (4 dashes)
½             tsp.                        Worcestershire
                Pinch                     white pepper
1              Tbsp.                     lemon juice (1/2 lemon)

Put the relish in a strainer and drain out the extra liquid.
Mix all the ingredients together.

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