Tartar Sauce

tartar sauce 023

We do not eat very much fish around our house.  Occasionally, I’ll buy a filet of salmon or maybe crack open a can of tuna.  Although two of my daughters are employed by Long John Silvers, neither eat fish.

I was going to prepare a loin of lamb tonight for dinner, but I forgot to defrost it, so I needed a quick stand in and did not want chicken.  We had that last night.  So I pulled open my new drawer freezer to see what could be substituted and this breaded talapia filet jumped right out to me.

At one of my culinary jobs I worked under an English chef, British accent and everything. He loved teaching me all of the swear words from his country. He also made some really great fish and chips; and along with that came some truly superb tartar sauce. I have not made this for many a month, but I’m very glad I did.

For the quick version just use store bought mayonnaise, but if you want to get really impressive make your own.  I’m not sure about most peoples pantries, but I had all the ingredients for this in mine.  We used to make it by the quart, but I’ll downsize the recipe for you.  This is wonderful with crabcakes too.

Tartar Sauce

1 cup mayonnaise
1 T capers, chopped
1 T shallots, chopped
3 cornichons, chopped
1/2 tsp parsley, finely chopped

Method

1. Mix all ingredients together and enjoy.

Condiments

stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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