1 cup mayonnaise2 boiled eggs, chopped3 tablespoons very finely chopped sweet pickles1 tablespoon fresh parsley, chopped1 tablespoon white wine vinegarSalt and pepper to taste
>>21663002the most based fry dipping sauce
>>21663002oooo
that's egg salad
>3 parts mayo>1 part sweet pickle relishI really don't think I need more
>>21663044Not really, but it does need some grated raw onion.
>>21663002I'm sure that's good, but it's not even close to tartar sauce. The primary (non-mayo) taste of tartar sauce comes from non-pariel capers. None of the ingredients you listed, other than mayo and salt, even go in tartar sauce. Why are you calling it tartar sauce?
My tartTARD sauce: MayoSour CreamTouch of SrirachaLittle bit of mustardFine diced shallotsFine diced picklesCapersSalt/PepGarlic PowderLittle bit of Cayene Splash of lemon Parsley or Cilantro
>>21663174It's how my dad used to make it>>21663174. Maybe it's not traditional, but it's tartar sauce to me.
>sweeti prefer dill in my tartar
>>21663002That's closer to sauce remoulade. Tartare is much more simple. Here's the Esciffier remoulade recipe:To 1 litre Mayonnaise add and mix in 1½ tbs mustard, 100 g chopped gherkins, 50 g capers chopped and squeezed to remove the liquid, 1 tbs mixed chopped parsley, tarragon and chervil, and ½ tbs anchovy essence.You can leave out the anchovy essence if you don't serve it with fish. Personally i also add a lot of chives similar to tartare.
>>21663002Gross.
>>21664087Cool. Interesting to know. Thanks for the recipe!
>>21663002>no capers>no shallots>no dill>no white pepper>vinegar instead of lemon juiceshit recipe
>>21664139>No cum eitherBecause you swallowed it all.
>>21663002If you're buying fresh herbs I'd rather have dill. And dill pickles or relish. Not that sweet shit. Or better yet, capers. Eggs not required.lol, honestly that's the WORST tartar sauce recipe I've ever seen, bud. Some sort of family tradition?Tartar is simple. Mayo, lemon juice, pickle; go from there. The only thing good about your recipe is that it's homemade. I'd eat it for sure; it's just something else.
1 Tablespoon each of shallots, capers, and cornichons, finely minced.1 Teaspoon each parsley and dill, finely chopped.Juice of half a lemon.1/4 Teaspoon of ground white pepper.Add mayonnaise to the desired consistency and mix well.WALA
>>21663002>no dill-_-
James Peterson summarised it quite well:Traditional recipes for sauce tartare vary: Some call for a mayonnaise made with hard-boiled egg yolks, whereas others use all raw yolks. Flavorings for tartar sauce also differ: Older recipes call for puréed scallions or chives (a food processor cannot be used for this purée—you need a mortar and pestle), whereas others prepare tartar sauce with the same additions as Sauce Rémoulade, but replace the anchovy paste with a teaspoon or two (5 to 10 milliliters) mustard. Although not classic, probably the easiest and most satisfying method is to flavor 1 cup (250 milliliters) mayonnaise base with 2 finely chopped shallots and finish the sauce with a heaping tablespoon (20 milliliters) finely chopped chives and 2 teaspoons (10 milliliters) mustard.I've only ever seen the addition of boiled eggs in sauce gribiche.
>>21663002my easy tartar sauce:good may, chopped chive and some chopped carper. mix it and let it sit in the fridge for at least 30min
Am I the only one who uses Cream of Tartar in my Tartar sauce? It has a good zing and fluffs the cream.3 tbsp mayo1 tbsp dill pickle relish1 tsp sugar1/2 tsp cream of tartarEasy peasy, comes out great. Others have mentioned capers and fresh dill which are good too.
>>21664390>Am I the only one who uses Cream of Tartar in my Tartar sauce?Yes. Why would you use that?
>>21664427It started because I was digging in my box of spice jars looking for dill to sprinkle on a basic mayo+relish tartar sauce with an idea of maybe adding a splash of lemon juice after. I couldn't find any dill (I was out at the time) but came across a cream of tartar jar, and I don't use it because I don't bake often (I think it's mostly used for merengues and some cookie types). I noticed the name and wondered why they were named the same, but I sprinkled some of the powder on my hand and tasted it, and liked the zing; mixed a little into the sauce and it worked well, so added some more.As I said it's really good for adding zing and I think it might fluff the sauce a bit but I'm not sure about that. It just works.
>>21664478You seem a bit cream or tardtard
