Classic Tartar sauce is an all time favorite dip that goes well with any kind of seafood. Fish and chips with tartar sauce are like a match made in heaven. You will agree that the taste of home made sauce prepared freshly trumps store bought sauces any time. I prepare small batches of creamy tartar sauce and store the left over in a glass jar. As this dip contains salt and vinegar (self preserving ingredients) it can last up to 3-4 weeks in your refrigerator.
Before you make this dip combine an egg yolk, 1 tbsp mustard sauce, 1 tbsp tarragon vinegar and olive oil to make mayonnaise. Your tartar sauce will taste amazingly good with the addition of freshly prepared mayonnaise.
Now you can follow this easy recipe given below, to make it in a jiffy when guests come over for lunch.
Classic Tartar Sauce Recipe:
Preparation time: 5 to 7 minutes
- 1 cup fresh mayonnaise
- 1 tbsp chopped onions and chives
- 1tbsp sweet pickle relish
- ½ tbsp pickled dill/gherkin
- 2 tsp Dijon mustard
- 1 tbsp white vinegar
- Few green olives
- 1 tsp parsley
- Pinch of salt and black pepper to taste
Directions to prepare the sauce:
Put all the ingredients in a blender and make a coarse, grainy sauce.
To make a low fat version of this Tartar sauce use ½ cup low fat yogurt and 1 cup fat free mayonnaise.
Tartar sauce originated in East of France and derives its name from the French term ‘Tartare’. In Turkey a condiment called tarator was added to the sea food batter. This tarator was tahini (sesame paste) based unlike the tartar sauce which uses mayonnaise (egg yolk, olive oil and Tarragon vinegar) primarily. The creamy texture and tangy flavor of tarator is quite similar to tartar sauce, hence the confusion. It first appeared in cookbooks in 1900s.
- Total Calories – 211 Cal in 100 gm serving
- Total Fat – 17 g
- Cholesterol – 7 mg
- Carbohydrates – 13 g
- Protein – 1g
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