How to Make Tartar Sauce
When it comes to fried seafood, knowing how to make tartar sauce is a must. The condiment's acidity and tang helps balance the oily richness of fried fish. Tartar sauce is basically mayonnaise with a few added ingredients: gherkins, shallots, lemon juice and sometimes capers and fresh herbs. Dijon mustard is often added as an emulsifier--it helps bring together the oil in the mayonnaise and the lemon juice. It's thought tartar sauce, or "sauce tartare" in French, was named after the Tartars (also spelled Tatar), an ethnic group living in present-day Russia. Tartar sauce is sometimes referred to as remoulade, but the latter is often more yellowish and can be flavored with curry, horseradish, paprika, anchovies and more. It's possible to buy tartar sauce bottled, but making it from scratch offers a much fresher flavor. Make just as much as you need, however, as it keeps for only a day or two in the refrigerator.
-Hi everyone, I'm Judith. Well, today I'll be showing you how to make a really wonderful accompaniment to your fish, tartar sauce. So what you'll need for this is a quarter cup of low fat mayonnaise; 1-1/2 teaspoon of Dijon mustard; 2 sweet gherkin pickles, minced; 2 tablespoons of finely chopped jarred pimiento peppers; and 2 teaspoons of minced shallot. So, very simple guys, all we gonna do, let's put in all of our ingredients into a mixing bowl. Now, as I said, these are great flavors to have with a nice white fish, cod for example which I just love to serve it with taken me back to my British roots, and that 1 cup there, pinch of salt in there, and our pimiento peppers. We'll give that a good stir. Get all those flavors in together, beautiful colors there too, oh smells good, and that is ready, best thing to do is refrigerate it and keep it nice and cold, so you can just put it on with your fish and chips of course when you're ready. And there you go, that's how you make tartar sauce.
What You'll Need
- 1/4 cup low-fat mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 2 sweet gherkin pickles, minced
- 2 tablespoons finely chopped jarred pimiento peppers
- 2 teaspoons minced shallot
Step By Step
Combine mayonnaise, mustard, pickles, pimientos and shallot in a small bowl.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Per Serving: cal. (kcal) 10, carb. (g) 2, sodium (mg) 80, Potassium (mg) 6, Percent Daily Values are based on a 2,000 calorie diet