In this post I am sharing the Old Fashioned Tartar Sauce recipe.
Hey Y’all! Fish Fridays just got a whole lot better. Why? Because I’m sharing how to make the best tartar sauce ever at home. You may never buy the bottled stuff again.
A homemade tartar sauce is rich, tangy and so fresh. It is the perfect condiment for seafood meals or as a spread on a classic fried fish filet sandwich.
Recipes for tartar sauce can be found in cookbooks from the 1800’s but the sauce itself has been around a bit longer. Who knew? I didn’t but we all do now.
What’s Tartar Sauce Made Of?
Tartar sauce is a mayonnaise based condiment with chopped capers, chopped dill pickle relish, a bit of minced onion, Dijon mustard, some lemon juice, a dash of hot sauce and a few seasonings.
I love that you can make a small batch that you’re likely to use up in a month or so rather than the bottled stuff that seems to sit on the shelf forever and eventually expire.
See More Seafood Recipes at Julia’s Simply Southern
Homemade Tartar Sauce Recipe
How Long Does Homemade Tartar Sauce Last?
If properly stored and refrigerated, your homemade tartar sauce will last several months (up to six) and keep its integrity and flavor. We’ve never had a jar last more than a month before it is all used up….a benefit of making a small batch.
Many of you may be observing Lent this time of year so this sauce will become a staple.
Tartar Sauce with Capers and Dill
How Do You Make Tartar Sauce?
Preparing your homemade tartar sauce is very easy. A tiny bit of chopping to make sure the dill pickle cubes and capers are minced is the extent of hard work and then you just have to mix the ingredients together.
Although you are using dill pickle relish, you still want to chop through it to mince up so that it incorporates well into your sauce recipe. That ensures that all of the flavors are found in each tasty bite of tartar sauce.
Southern Tartar Sauce
I believe it has always been fairly obvious to most of us that tartar sauce has pickles in it. The real star of the show in this recipe is the capers. There aren’t a lot of capers but they are what really makes a true bona fide traditional tartar sauce recipe.
I remember my attempt at making tartar sauce when I was a lot younger and didn’t know capers should be included. Tartar sauce is just not the same without them. It’s a must in this recipe.
So the next time you need a sauce for your Friday night seafood platter or those tasty fish sandwiches, make yourself a fresh batch of tartar sauce.
Old Fashioned Tartar Sauce Recipe
Let’s make this Old Fashioned Tartar Sauce Recipe!
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
It's typically made with mayonnaise, chopped pickles or relish, lemon juice, and herbs (like tarragon and dill). There are also a handful of optional ingredients you can add that take the tartar sauce's flavor to the next level.
Tartar sauce should be stored in a sealed container in the refrigerator for about a week. Obviously, if it starts to smell funky in the fridge or the flavor is off before the week is up, you should dump it. Similar to other mayonnaise-based condiments, tartar sauce does not freeze well because the emulsion can break.
In reality, the two have nothing to do with one another. Cream of tartar is a powdery baking ingredient that you'd find in sweets like cookies or meringues. Tartar sauce, on the other hand, is super savory, rich, and tangy. It's typically served with seafood, but trust me – this delicious condiment can do so much more.
What is Captain D's Tartar Sauce? Captain D's Tartar Sauce is a creamy and flavorful condiment that adds a delicious touch to your favorite dishes. It contains simple-to-find ingredients like mayonnaise, sweet pickle relish, minced onion, lemon juice, Dijon mustard, and optional chopped capers.
History. Tartar sauce is named for steak tartare, with which it was commonly served in 19th century France. Recipes for tartar sauce have been found in English-language cookbooks dating to the mid-19th century, including a recipe in Modern Cookery for Private Families in 1860.
To make the sauce, whisk the egg yolks and mustard, slowly drizzling in the oil until thick.Then, mix in the vinegar, herbs, capers, shallots, gherkins, lemon juice, salt and pepper. To serve, place the goujons on a plate and spoon the tartare into a ramekin.
Tartar sauce is the usual US spelling, tartare sauce is the usual UK/Commonwealth spelling, and sauce tartare is the French spelling for a sauce made of mayonnaise with capers, pickles, herbs, etc. and often served with fried fish. It is very similar to sauce rémoulade.
Tartar sauce is typically made with ingredients such as mayonnaise, lemon juice, pickles, and onion, and it can add flavor and moisture to fish dishes. However, it is high in calories, fat, and sodium, and consuming it in excess can have negative effects on health.
Opened containers of mayonnaise, tartar sauce and horseradish should be kept in the fridge. If they are kept at a temperature of 50 °F or more for longer than eight hours, they should be thrown away, according to FoodSafety.gov.
Can you freeze tartar sauce? It's not the best sauce to freeze because mayonnaise “breaks” when it is frozen. Instead, store leftover tartar sauce in the fridge for up to a week. Get creative with leftover tartar sauce.
For more perishable items, such as mayonnaise or tartar sauce, refrigeration is essential. It's ok to leave such spreads on the fixings bar for a time, but the Department of Health and Human Services recommends that such items be discarded if they are left out for eight hours or more.
For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.
The history of tartar sauce is a bit unclear. Some historians think that the tartar sauce emerged during the Roman period. It traveled through the medieval age and became most popular among French people. They created the modern version of tartar sauce that we are familiar with.
The inclusion of lemon juice, dill pickles, and capers ensures that tartar sauce offers an unbelievable kick of tang, above and beyond what sour cream offers. That makes the flavor of the baked potato more dynamic, which is perfect when you want to get a little something more out of a weeknight meal.
Ingredients. I like to add diced dill pickles instead of capers. Some of the pickle juice is added to thin the sauce, but feel free to use the same amount of lemon juice. Most recipes call for white vinegar with some sugar added, I like to substitute rice wine vinegar, taking care of both needs there.
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