Community Pick
Toby's Tartar Sauce
photo by lazyme
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
3 cups
ingredients
- 2 cups good quality thick mayonnaise (use Hellman's or Best Foods, not the thin runny stuff)
- 1⁄2 cup dill relish, well drained
- 2 -4 tablespoons sweet relish, well drained,to taste,starting the smaller amount and increasing to taste
- 1⁄4 cup finely diced onion, more to taste
- 1 -2 clove garlic, pressed or finely minced
- 1 -2 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon minced drained capers
- 1 -2 tablespoon fresh lemon juice, to taste
- 1 tablespoon Worcestershire sauce
- 1⁄2 - 1 teaspoon dry mustard or 1 -2 teaspoon Dijon mustard
- Tabasco sauce
- salt & freshly ground black pepper
directions
- Although quantities are close, they are only the starting point for the recipe.
- Whisk the mayonnaise until smooth and creamy, and set aside.
- Combine minimum amounts of all remaining ingredients except Tabasco, salt, and pepper, and whisk until dry ingredients are well incorporated.
- Stir into mayonnaise, and whisk until well combined.
- Allow to sit for 15 minutes, taste, and adjust seasoning with Tabasco, salt, and pepper.
- Taste again, and start to increase sweet relish, garlic, parsley, lemon juice, and mustard to meet your standards.
- I sometimes end up adding more dill relish, especially if I added too much sweet relish.
- Keep the amount of sweet relish low; this recipe is not supposed to be sweet, it is primarily a tart, sharp tartar sauce, as all good tartar sauces should be.
- If you want a sweet tartar sauce, just buy the stuff on the grocery shelf.
- Believe it or not, this will keep, covered, in the refrigerator for a couple months.
- If you want to extend the refrigerator life even longer, replace fresh onion with dried onion flakes (preferably the toasted ones), replace the fresh garlic with granulated garlic, and replace the fresh parsley with dried parsley flakes.
- I don’t normally eat this with fish, except a little on occasion, but I love to dip the french fries that accompany the fish in the tartar sauce.
- My wife, who hates tartar sauce, loves this one.
Questions & Replies
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Reviews
-
Wonderful! My grandson loves tartar sauce with fries and so I've tried several on the site. This is our favorite hands-down. My grandson doesn't usually care for capers, but he's now a convert. The only thing that I will do differently next time, is to mash the capers a little before adding. I served this with recipe #86210 for a delicious meal. Thanks for sharing Toby. Made for All You Can Cook Buffet tag.
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You know it's good (with whatever your making) when you "lick the bowl" at the end. This is the very best tartar sauce I've ever tasted! Ever ever ever! I've tried many recipes and either they turn out too pickly tart without any unique flavor or too mayonaisy. It is tart, as it should be, but combined with all the other ingredients listed the final flavor is spectactualr! I made it for 2 of us and took the advice for substituting some of the fresh ingredients for dry to keep longer in the fridge. And, I used the minimum amounts as recommended and like others was perfect as is. Salt and pepper used was 1/2 tsp each and chopped up the capers. Thank you so much Toby! I can't stop licking the bowl and without a doubt will be using this as a dip for other purposes as well! Too bad I can't give it 10 stars!
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!