Basic tartar sauce recipe:
* 1 cup mayonnaise
* 1 teaspoon prepared mustard
* 2 tablespoons chopped sweet pickle
* 1 tablespoon chopped drained capers
* 2 teaspoons chopped fresh parsley
Blend well; refrigerate and chill thoroughly. Makes about 1 1/4 cups of tartar sauce.
The key is obviously in the mayonnaise. Now, I am usually lazy enough to simply go with the “real French mayonnaise” from Trader Joe’s.
However, if you remember Ko, the guy who used to post on here all the time who was the significant other of Patricia and also a Chef out in Portland, you may also remember that he used to say making your own mayo was quite easy.
So I pulled up this recipe for healthy mayo, which should be pretty good:
Yield: 1 Serving
1 c olive oil (or grapeseed, or walnut, or whatever)
1 omega-3 Egg
2 tb Lemon juice
2 tb Vinegar
Salt and pepper
Beat egg with a rotary beater until slightly thick; add 1 teaspoon oil at a time beating well after each addition, until 1/3 cup has been added. Add a few drops lemon or vinegar.
The mixture should be quite thick and perfectly smooth. If it isn’t you added the oil too quickly or didn’t beat it enough. Continue to add the oil and acid alternately until it’s used up. Add seasonings to taste. Store covered in the refrigerator.