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Tartar sauce originated in France as sauce tartare, named after the Tatars, who settled in the Ukraine and parts of Russia. The French, in producing this mayonnaise or aioli-based sauce, may have based the "tartar" moniker upon their own varied spelling of the Tatar name, which was "Tartare". Ina Garten's recipe for Tartar Sauce from Barefoot Contessa on Food Network is fresher than the store-bought stuff, and it's so easy it takes only five minutes. You can cook Tartar Sauce using 3 ingredients and 2 steps. Here is how you cook it.
Ingredients of Tartar Sauce
- It's 2 C of mayo.
- It's 1/3 C of sweet pickle relish.
- You need 1/2 of lemon; juiced.
If there are no fresh items, it will last much, much longer. Mayo has lemon juice and/or vinegar it it. Then you are adding lemon juice and pickles to the mix….nothing there to spoil. I haven't purchased tartar sauce in many years.
Tartar Sauce step by step
- Combine all ingredients in a mixing bowl. Whisk to combine..
- Variations; Salt, pepper, white pepper, yogurt, orange, parsley, lime, tarragon, dill, garlic, habanero, bacon, shallots, celery seed, chervil, chives, scallions, ginger, honey, coconut, basil, cilantro, capers, diced pickles, pickle juice, dried sriracha, coriander seed, cayenne, ground jalapeño powder, sea salt, vinegar, white wine,.
We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator. Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to. Tartar sauce (French: sauce tartare; also spelled Tartare sauce in the UK, New Zealand, Australia, South Africa, and other parts of the Commonwealth) is a condiment made of mayonnaise, chopped pickles, capers and olives.
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