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Make Simple Tartar Sauce – You’ll find any number of ready-made Tartar Sauces including some the family really like (like the egg-based Sauce Tartare by Delouis Fils).
When push comes to shove and seafood is on the menu, they ALL ask for the homemade variety of sauces such as my homemade aïoli or this tartar sauce.
This cool and zesty sauce is particularly tasty with spicy Cajun Style catfish fillets. Here is the recipe for what our taste buds consider is the best homemade tartar sauce
It’s Easy To Make Simple Tartar Sauce!
Prep Time: About 15 minutes
Cook Time: No cooking time involved but when prepared ahead of time, the flavors will have time to blend
Serves 3-4 but it is easy to adjust the recipe for additional servings
Ingredients:
- Cross and Blackwell Premium 100% non-pareil capers (imported from Spain) 1-2 tablespoons, or according to taste.
- ½ jar of Duke’s® Real Mayo – 15 ounce jar ( Duke’s® is sugar free but you can use Hellman’s® if you prefer)
- Lemon Juice – 2 tablespoons fresh
- Yellow onion – 2 tablesppoons, grated
- 2 tablespoons spring onion tops (yep, only the green part), chopped fine
- 5 large sprigs of fresh parsley, chopped fine
You will also need a small food processor, vegetable grater, measuring spoons, a small to medium mixing bowl.
What is the nutritional information? Unknown (because I don’t watch too closely) but the only real calories will come from the mayonnaise.
I use Duke’s® because it does not have the sweet taste of other brands of mayonnaise. It is perfect as the dressing for my old-fashioned potato salad.
Citrus Zester Grater — Hard Cheeses Lemon, Ginger, Garlic, Nutmeg, Chocolate, Vegetables, Fruits-Razor-Sharp SSteel Blade, Wide, Dishwasher Safe
Microplane 46020 Premium Zester Grater-Made in USA Stainless Steel Blade-for zesting Citrus and Grating Cheese-Soft Touch Handle-Black, 12Raniaco Zester Stainless Steel Grater, Long Ergonomic Handle Cheese, Lemon, Ginger & Potato Zester with Plastic Cover, with Rubber Base (Black)
Directions:
- Grate onion using large holes in the grater. Reserve the onion juice. You can add grated onion to taste but remember that you are also adding spring onions to the recipe. In my opinion, if you want to add more onion flavor, then use the white part of the spring onion which is not as strong as an equal portion of the yellow onion.
- In a food processor, chop the spring onion tops, along with parsley until finely chopped – about 3-4 bursts. Add capers and process another 2 -3 quick bursts. You do not want to make mush out of the mini capers…just very small pieces.
- Add ½ jar of mayo to the mixing bowl. Add freshly squeezed lemon juice to the mayonnaise. You can add more lemon juice but don’t make your sauce too liquidy and remember that the capers add a distinctive, lemony taste as well.
- To the mayo-lemon juice mixture, add chopped parsley, green onions, and capers.
- Mix well and allow flavors to blend. Refrigerate if you prepare the sauce hours ahead. We usually prepare it about 1 hour ahead of time – as the first step in the total meal preparation.
Notice that this recipe does not call for salt or pepper seasoning. The Cajun spices used to coat the fish fillets will more than take care of the sodium intake.
On a sodium-restricted diet? Calculate the sodium content of these ingredients to make sure you are within the daily limit.
The mix of ingredients in the Tartar Sauce creates an intense flavor which really does not benefit from the addition of salt or pepper.
For an extra burst of flavor, add lemon juice or grated onion. The juice from the grated onions adds an intense punch of flavor. Lemon juice adds tartness.
So let’s see…for dinner tonight we’re having Cajun Catfish or maybe Catfish Parmesan with vegetable slaw or a spring mix salad and grilled potato wedges.
Bon Appétit!
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About the Author
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!