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Old 03-19-2012, 06:32 PM   #1
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What makes a good tartar sauce?

I usually just do mayo,relish and few drops of EZ Sweets. It needs more oomph!
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Old 03-19-2012, 07:25 PM   #2
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A tiny bit of grated onion. Grating the onion releases more flavor with less onion. Chopping leaves a lot of the flavor inside the pieces.
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Old 03-19-2012, 07:27 PM   #3
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Red Lobster Tartar Sauce

1/2 cup mayonnaise 1 1/2 tablespoons finely minced onion 1 tablespoon sweet pickle relish 1 1/2 teaspoons shredded and chopped carrot (bits the size of rice) 1 1/2 teaspoons sugar

Combine all ingredients in a small bowl. Cover and chill.

Makes 4 servings.
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Old 03-19-2012, 07:57 PM   #4
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I do, all to taste: Mayo, wasabi, capers, minced green onion, garlic powder, little splash of Worcestershire, squeeze of fresh lemon or lime. Taste and adjust as needed.
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Old 03-20-2012, 05:20 AM   #5
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I use Linda Sue's recipe - always good:

TARTAR SAUCE

1/4 cup mayonnaise
2 tablespoons dill pickle relish
1/8 teaspoon celery seed
Dash pepper
1/8 teaspoon dill

Mix all of the ingredients in a small bowl. Spoon about 1 tablespoon sauce over each Tuna Muffin.

Makes about 6 tablespoons
Do not freeze

Per Tablespoon: 68 Calories; 7g Fat; trace Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
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Old 03-20-2012, 06:24 AM   #6
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I just do mayo and dill relish.
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Old 03-20-2012, 06:40 AM   #7
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I buy the mt olive picles and pickle relish made with splenda and do the typical mayo relish combo - sometimes I add a dash of horseradish, hot sauce, or mustard for some extra oomph.
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Old 03-20-2012, 06:52 AM   #8
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If you can find Frishes Tartar sauce in your supermarket that is very low carb and amazing.
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Old 03-20-2012, 07:13 AM   #9
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I think tartar sauce is soooo individual! In the South, almost every family has a recipe they grew up with and that tastes "right" to them.

For me, we grew up with an acidic tartar sauce. Mama couldn't abide the sweet taste in anything that was sposed to be savory in her opinion. LOL. She woulda had huge problems with the "newfangled" Eastern approach to yin and yang where you balance sweet, savory, hot, acid and salty together with ingredients from each.

I don't exactly have quantities here on these. The first recipe is my mama's recipe. The second one in the photo, I kinda changed up to make a chili tartar sauce and to lighten it up a bit from the total mayonnaise version.

Pooti's Mama's Tartar Sauce

Hellman's Mayo
Onion, minced or scraped with a spoon (scraping gets you onion juice and fine bits of onion)
Lemon Juice
Capers, chopped
Vlassic Dill Relish (it had to be Vlassics for Mama)
Salt & Pepper to taste
Cayenne Peppah
Granulated Garlic Powder

These were all combined to taste. So for instance, to 1/2c of Mayo you might add the juice of 1/4 to 1/2 lemon, about 1/8 onion, scraped, 2 Tbsp Capers, chopped and 1 Tbsp Dill Relish. Pinch of salt, a few shakes black pepper, a shake of cayenne, and a couple shakes of garlic powder.

Chile Tartar Sauce:





Equal parts Yogurt, Sour Cream and Mayonnaise (about 1/8 to 1/4c each)
Zest of 1 lime
Juice of 1/2 lime
1 Serrano, skinned and chopped
2 Tbsp Capers
1/4c Purple Onion, chopped finely
1 clove Garlic, pressed
1 tsp Country Style Dijon
1/2 tsp Bragg's ACV
1/4 tsp Erythritol/Stevia blend
1/4 tsp Black Pepper
1 tsp Chile Powder
Pinch of Salt
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Last edited by pooticus; 03-20-2012 at 07:15 AM..
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Old 03-20-2012, 08:49 AM   #10
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mayo, sf sweet pickle relish, horse radish. All to taste
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Old 03-20-2012, 09:19 PM   #11
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I love capers in my tartar sauce. Just adds a little pizazz.
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Old 03-20-2012, 11:00 PM   #12
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Kraft Sorry, couldn't resist
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Old 03-21-2012, 12:16 AM   #13
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Why don't any of these recipes include cream of tarter? That's what I use. Mayo, sweet relish and cream of tater. I don't really measure anything, just to taste.
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Old 03-21-2012, 12:28 AM   #14
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Quote:
Originally Posted by JustPeachy View Post
Why don't any of these recipes include cream of tarter? That's what I use. Mayo, sweet relish and cream of tater. I don't really measure anything, just to taste.
Hey, that's the thing to use (instead of vinigar) if you don't want to thin out whatever you're making. It took me, oh....about 10 years to realize that I could make a miracle whip type dressing that wasn't too thin by using cream of tartar. (!)
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