Sauce Recipes Tartar Sauce

Tartar sauce is traditionally made with mayonnaise, finely chopped gherkins or dill pickles, a squeeze of lemon and finely chopped parsley or tarragon, and is usually served over fried fish and seafood. For a variation, capers, finely chopped onion, horseradish or mustard can be added. 

Basic mayonnaise

Using a blender or food processor makes the job a whole lot easier. Otherwise use a whisk and a metal bowl with a rounded bottom and a strong arm. Either way the oil must be added slowly otherwise the mayonnaise will curdle. Add the oil drop by drop until the mayonnaise starts to thicken and then add the oil in a thin trickle. Make sure the ingredients are at room temperature for the best results. If the mayonnaise is not thick enough, add a little more oil, and if the mayonnaise is too thick, beat in a drop or two of hot water. Add a little more sugar if the mayonnaise is too tangy for your taste. If the mayonnaise separates or curdles because the oil was added too fast, then place an egg yolk in a bowl and slowly add the separated mayonnaise to the egg yolk, beating constantly.

Makes about 300ml (just over 1 cup)

1 egg

5ml (1 tsp) prepared mustard or 2.5ml (1/2 tsp) dry mustard

2.5ml (1/2 tsp) salt

5ml (1 tsp) sugar

1 ml (1/4 tsp) black pepper

15ml (1 tbs) lemon juice

15ml (1 tbs) vinegar

250ml (1 cup) oil

Place egg, seasoning, lemon juice, and vinegar in the goblet of the blender or food processor and whiz for a few seconds. With the machine running, slowly add the oil, drop by drop at first and then slightly faster once it starts to thicken. Blend until thick and creamy. Keep the mayonnaise, covered, in the refrigerator until needed. Turn out into a mixing bowl to make the Tartar Sauce.

Tartar sauce

250ml (1 cup) mayonnaise

15ml (1 tbs) finely chopped dill pickle

10ml (2 tsp) finely grated onion

5ml (1 tsp) finely chopped parsley or tarragon

10ml (2 tsp) finely chopped pimento (optional).

Mix all the ingredients together in a bowl. Add a squeeze of lemon juice if the sauce is not tangy enough. Put into a serving dish and serve with deep fried fish, seafood, or chicken. The tanginess of the Tartar Sauce counteracts the oiliness of the fried foods very well.