Cilantro-Lime Tartar Sauce

Cilantro-Lime Tartar Sauce created by GaylaJ

Fantastic tartar sauce adapted from Gourmet magazine.

Ready In:
15mins
Yields:
Units:

ingredients

directions

  • Stir all ingredients together.
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RECIPE MADE WITH LOVE BY

@GaylaJ
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@GaylaJ
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"Fantastic tartar sauce adapted from Gourmet magazine."

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  1. Lindsay Ginn
    I really dug this! I thought it could have used a little more acidity (and admittedly I couldn't find my capers) but the flavors were awesome together! I used "Just Mayo" for the mayonnaise which I highly recommend.
  2. jjwary
    I originally made this for some fresh fried fish that a buddy and I had caught and since then have used it as a marinade on chicken, pork chops and even as just a dip for tortilla chips and everyone who has tried it and loves it!!!!! Wow!!!!! Great recipe....thank you for submitting this. The only thing I did differently is add some chives and a little bit of Tony Chacheres cajun seasoning (but I add that to everything...lol) Great recipe!!! Thanks again.
  3. Aunt Cookie
    This is now my favorite tartar sauce. I had it with pan-fried, breaded fish and it was incredible. I followed the recipe almost exactly and would do so next time too (except that I would check the spiciness of my chile next time -- mine was a bit hotter than expected). I used low fat mayo instead of full fat, and I really couldn't tell. The cilantro is just great in this...I never would have thought of this combo on my own. Thanks for posting!
  4. Aunt Cookie
    This is now my favorite tartar sauce. I had it with pan-fried, breaded fish and it was incredible. I followed the recipe almost exactly and would do so next time too (except that I would check the spiciness of my chile next time -- mine was a bit hotter than expected). I used low fat mayo instead of full fat, and I really couldn't tell. The cilantro is just great in this...I never would have thought of this combo on my own. Thanks for posting!
  5. Cousin Christie
    This tartar sauce is wonderful. It goes great with crab or salmon cakes. I've made it several times and I have tried to save prep time by chopping the ingredients in the food processor. It does work that way, but I prefer the chunkier version you get when you dice and chop everything by hand.
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