HOW TO MAKE HOMEMADE TARTAR SAUCE RECIPES
HOW TO MAKE THE BEST TARTAR SAUCE - INSPIRED TASTE
This easy homemade tartar sauce is extra creamy and perfect when served next to shrimp, fish sticks, crab cakes, and even roasted veggies.
Provided by Adam and Joanne Gallagher
Total Time 10 minutes
Prep Time 10 minutes
Yield Makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.
- Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.
- Keep, tightly covered, in the refrigerator for one week.
Nutrition Facts : ServingSize 1 tablespoon, Calories 64, FatContent 6.9g, SaturatedFatContent 1.1g, CholesterolContent 3.9mg, SodiumContent 103.8mg, CarbohydrateContent 0.3g, FiberContent 0.1g, SugarContent 0.1g, ProteinContent 0.1g
CLASSIC TARTAR SAUCE RECIPE: HOW TO MAKE IT
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! —Michelle Stromko, Darlington, Maryland
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 93 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 167mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.
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CLASSIC TARTAR SAUCE RECIPE: HOW TO MAKE IT
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! —Michelle Stromko, Darlington, Maryland
From tasteofhome.com
Reviews 4.8
Total Time 10 minutes
Calories 93 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 10 minutes
Calories 93 calories per serving
- In a small bowl, combine all ingredients. Cover and refrigerate until serving.
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TARTAR SAUCE RECIPE | INA GARTEN | FOOD NETWORK
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.
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Reviews 4.5
Total Time 5 minutes
Category condiment
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Reviews 4.5
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- Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
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HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES
Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and slice the potatoes into chips.
- To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
- Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
- Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
- Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
- Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
- Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
- Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
- Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
- When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
- While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
- When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.
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