Prep 10 mins
Cook 0 mins
A local seafood restaurant here has the best tartar sauce so upon my search for a identical one I finally found one on the internet that is so close it's scary. So creamy and good! Although I like a little more spice here or there, like garlic, this is the actual ingredients they listed--make as written, taste and adjust to your tastes!
- 1 egg
- 1 garlic clove
- 7.39 ml sugar
- 3.69 ml white vinegar
- 28.39 ml Worcestershire sauce
- 1 lemon, juice of
- 1.23 ml salt
- 1.23 ml cayenne
- 1.23 ml white pepper
- 354.88 ml oil
- 1 dill pickle, chopped fine (I just use dill relish! about 2 Tbsp)
- Place all ingredients in a food processor except for the OIL and PICKLE.
- Mixture will be dark brown.
- Slowly drizzle in the oil; start with a couple drops and then use a fine stream while processing.
- Stop when thickened to your liking.
- Taste and adjust flavors if needed.
- Once it is thick enough, toss in the pickles and give it one final swirl.
- If sauce is too thick, add vinegar a few drops at a time.
- If sauce is too thin, add oil few drops at a time.
I don't know why, but I've never thought of making tartar sauce from scratch before. I used an egg yolk instead of a whole egg because I happened to have one left over. I think that made the color a little darker than it should be, so next time I'll use a whole egg. I did use a whole clove of garlic. One cup of oil was enough to bring it to a nice, thick consistency. It's a little sweeter than I'm used to, but the flavors all go very well together. Made for Bargain Basement Tag.