Recipe Tartar Sauce Mayonnaise

For the best flavor cover and store in the refrigerator for at least 30 minutes. It s a perfect sauce for fish or seafood. The french in producing this mayonnaise or aioli based sauce may have based the tartar moniker upon their own varied spelling of the tatar name which was tartare.

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This classic tartar sauce recipe is made with mayonnaise mustard and chopped pickle.

Recipe tartar sauce mayonnaise. Tartar sauce originated in france as sauce tartare named after the tatars who settled in the ukraine and parts of russia. Mix the mayonnaise chopped gherkin or cornichons capers lemon juice parsley and tarragon in a bowl and season. Cover and refrigerate sauce for at least 1 hour before serving.

Taste then adjust with additional lemon juice salt and pepper. Season to taste with salt and pepper. Stir in lemon juice.

Leave out the mustard add sweet pickle relish dill pickle juice dill weed minced onion lemon juice and a dash of lemon pepper to the mayonaise. The sauce can be made and stored in the refrigerator up to 4 days in advance. Combine mayonnaise onion cornichons shallot garlic lemon juice parsley lemon zest salt and pepper in a small mixing bowl and stir well to combine.

In a small bowl mix together mayonnaise sweet pickle relish and minced onion. Combine the mayonnaise pickles lemon juice capers dill worcestershire sauce and mustard in a small bowl and stir until well blended and creamy. Goes well with recipe from good food magazine june 2012.

Refrigerate for at least 1 hour before serving. Season with a pinch of salt and pepper.

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