If you like tartar sauce then you’ll love this home made version.
Tartar Sauce, or sauce tartare as it was originally called in France, has been around a long time. It is in the same family as Italian aioli (garlicy mayo), or French sauce remoulade (mayo, herbs, capers, cornichons, and anchovies), both oil and egg based sauces. Thought to be named after the Tartars, Mongolian conquerers who roamed what is now Russia and its neighbors in the 5th century, the recipe hasn’t changed much over the years.
According to Foodtimeline.org “sauces made with eggs, oil, vinegar, and spices date back to Medieval times, a tradition carried over from Ancient Roman cookery. These recipes were not called tartar sauce but are unmistakably similar to the sauce we know today.”
Above, that’s smoked mullet from the Star Fish Company Seafood Market in Cortez, FL, north of Bradenton. Below is smoked mullet from the famous Ted Peters Famous Smoked Fish in St. Petersburg.
Tartar Sauce Recipe For Fish And Other Seafood
Makes:
Takes:
Ingredients
- 1/2 cup mayonnaise
- 2 green onion tops
- 2 green onion bottoms
- 1 tablespoon pickle relish (or chopped sweet pickles)
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 1 teaspoon dried tarragon
- 1/2 teaspoon whole grain or coarse ground mustard
- a few drops hot sauce, more if you wish
- Morton Kosher Salt
- finely ground black pepper
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Chop the green onion tops and bottoms to create approximately 1 tablespoon of each.
- Finely chop the capers.
- Mix everything together in a bowl and scoop it into a jar.
- Chill. Let it sit in the fridge for a couple of hours if you can to allow the oil to extract the flavor from the tarragon.
- Serve. Serve with your favorite fish, otherwise it will keep for months in the fridge.
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