Tartar Sauce by The Webmaster (www.living-in-woodbridge-va.com) Tartar Sauce Tartar Sauce Recipe Sure, there are any number of ready-made Tartar Sauces including some the family really like (like the egg based Sauce Tartare by Delouis Fils) but when push comes to shove, they ALL ask for the home made variety of sauces such as my home made aïoli or this tartar sauce when seafood is on the menu. This one is particularly tasty with Cajun Style Catfish fillets. 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 Ingredients: Cross and Blackwell Premium 100% non-pareil capers (imported from Spain) 1-2 tablespoons, or according to taste. ½ jar of Hellmann’s REAL Mayo – 15 ounce jar 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 bowlmention any equipment required like a large skillet, measuring cups, small mixing bowl, mixer, etc. Nutritional Information: Unkown but the only real calories will come from the mayonnaise. Directions: 1. Grate onion using large holes in 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. 2. In food process, 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. 3. 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. 4. To the mayo-lemon juice mixture, add chopped parsley, green onions and capers. 5. 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 – maybe 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. The mix of ingredients in the Tartar Sauce create an intense flavor which really does not benefit from the addition of salt or pepper. If anything, add lemon juice or grated onion. So let’s see…for dinner tonight we’re having Cajun Catfish with vegetable slaw or a spring mix salad, and grilled potato wedges. Bon Appétit! Click here to post comments. Join in and write your own page! It's easy to do. How? Simply click here to return to Home Cooking.
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