Should You Keep Flour in the Fridge?

Recipes recipe

Tartar Sauce

published about 1 hour ago

Credit: Tara Holland

Tartar Sauce

This quick homemade tartar sauce is full of fresh, zesty, tangy flavor. While the popular condiment originated in France, it was adopted by us British folk and has become part of our Friday-night fish-supper tradition ever since, as it’s the perfect accompaniment to traditional fish and chips .

Once you’ve tried this homemade version, the store-bought stuff just won’t compare. The best part? Most of the ingredients, like capers and pickles, are fridge staples.

What’s in Tartar Sauce?

There are many variations of tartar sauce and you can easily mix things up by swapping out the fresh herbs. Replace the tarragon with basil or dill to freshen it up even further. Try adding some finely chopped olives, replacing the lemon juice with apple cider or tarragon vinegar, or adding a teaspoon of Dijon mustard to give it a slight kick. Mix and match your tartar sauce to your personal taste.

The Difference Between Remoulade and Tartar Sauce

While remoulade and tartar sauce might look similar at first glance, they are in fact quite different.

• Remoulade has more of a yellow hue, due to being spiced with curry powder, turmeric, or mustard.
• Remoulade can also have chopped anchovies or Worcestershire sauce to add a salty, deeply savory flavor.
• In the U.K. and France, remoulade is often served tossed with shredded celery root and served like a coleslaw.

What Can You Eat with Tartar Sauce?

This sauce marries well with most seafood — especially fried oysters, fish sandwiches , or any fried or grilled fish. It’s also a great dipping sauce for shrimp and a great alternative to cocktail sauce .

How Long Does Homemade Tartar Sauce Last?

While store-bought tartar can have a pretty long shelf life, homemade tartar sauce doesn’t stay fresh for quite as long. Refrigerate leftovers in an airtight container and use it within a week — although you’ll likely have no problem polishing it off before then.

Comments 0 Ratings

Tartar Sauce

Yield Makes about 2 cups

Prep time 10 minutes

• alcohol-free
• egg-free
• peanut-free
• pork-free
• pescatarian
• gluten-free
• tree-nut-free
• red-meat-free
• dairy-free
• low-carb
• fish-free
• vegetarian
• shellfish-free
• vegan
• sugar-conscious
• soy-free
• wheat-free

Per serving, based on 4 servings. (% daily value)

• Calories 213
• Fat 19.4 g (29.8%)
• Saturated 1.8 g (9.1%)
• Carbs 6.5 g (2.2%)
• Fiber 2.1 g (8.3%)
• Sugars 2.1 g
• Protein 4.5 g (9.0%)
• Sodium 962.2 mg (40.1%)

Ingredients

• 1

  small shallot

• 1

  small lemon

• 9

  cornichons or 2 baby dill pickles

• 2 tablespoons

  non-pareil (small) capers

• 2 tablespoons

  fresh parsley leaves

• 1 tablespoon

  fresh tarragon leaves

• 1 cup

  regular or vegan mayonnaise

• 1 teaspoon

  cornichon pickle brine

• 1/4 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

Instructions

1. Prepare the following, adding them to a small bowl as you complete them: Finely chop 1 small shallot (about 2 tablespoons). Finely grate the zest of 1 small lemon until you have 1 teaspoon zest. Juice the lemon until you have 1 tablespoon juice. Stir to combine and let sit for a few minutes so the lemon juice mellows the shallot.

2. Prepare the following, adding them to the bowl of lemon and shallots as you complete them: Chop 9 cornichons or 2 baby dill pickles into small dice (about 1/3 cup). Place 2 tablespoons capers in a fine-mesh strainer and rinse under cold water, then pat dry and coarsely chop. Finely chop 2 tablespoons fresh parsley leaves and 1 tablespoon fresh tarragon leaves.

3. Add 1 cup mayonnaise, 1 teaspoon cornichon or pickle brine, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

Recipe Notes

Storage: The tartar sauce can be refrigerated in an airtight container for up to 1 week.

Tara Holland

Contributor

Tara Holland is a British mom of two teenage girls residing in Brooklyn. She changed her successful career midlife from the financial corporate world to follow her culinary dream and graduated with honors at the Institute of Culinary Education in 2017. She went on to become an Assistant Food Editor at Rachael Ray Every Day magazine, and is now a freelance recipe developer, writer, and recipe tester.

Follow Tara

Source : food