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Make Simple Tartar Sauce – There are 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 home made variety of sauces such as my home made 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 tastebuds consider is the best homemade 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 recipe for additional servings
- 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)
- 2 tablespoons fresh lemon juice
- 2 tablesppoons yellow onion, 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: Small food processor, vegetable grater, measuring spoons, 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 mayonnaises. It is perfect as the dressing for my old-fashioned potato salad.
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.
The mix of ingredients in the Tartar Sauce create 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 add 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.
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!