Tartar Sauce Recipe For Fish And Other Seafood
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Tartar sauce is classic as a dipping sauce for fish, but you can slather it on the fish before you grill. It doesn't melt off and helps seal in moisture. It is also great for dipping French fries (in Belgium and other much of France, they never use ketchup), fried shrimp, fried chicken, even broccoli, and as a base for egg salad.
Serve with: seafood and a citrus IPA.
Course:
Sauces and Condiments
Cuisine: ,
American
Southern
Makes:
Servings: cup
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
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Options. I recommend you make it by the recipe the first time, and then you can riff on it the second time. If you wish, you can use lime juice, vinegar, or pickle juice instead of lemon juice. A splash of malt vinegar is nice and while you're at it, try a splash or Worcestershire sauce. If you don't like capers, you can substitute cornichons, or just forget about them. Finely minced celery is a nice addition. You can use sweet gherkins for the pickles, sweet pickle slices, you can use sweet pickle relish, dill pickle relish, or even finely minced cornichons. Dijon-style mustard can be swapped for the whole grain mustard. Skip the hot sauce if you like, add more if you like, or use red pepper flakes or chipotle powder if you like. I think tarragon is essential, it really compliments fish. If you can get fresh tarragon, use 1 1/2 teaspoons. Dill is a nice substitute. I love Miracle Whip, but it is too sweet for this recipe, IMHO.
Metric conversion:
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.