RECIPE FOR TARTER SAUCE RECIPES
QUICK TARTAR SAUCE RECIPE | ALLRECIPES
Uses ingredients you might have on hand to whip up for fish sticks or fish and chips.
Provided by Tapestry
Categories Tartar Sauce
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 cup
Number Of Ingredients 4
Steps:
- Stir the mayonnaise, relish, mustard, and lemon juice together in a bowl.
Nutrition Facts : Calories 199.7 calories, CarbohydrateContent 1.4 g, CholesterolContent 10.4 mg, FatContent 21.9 g, ProteinContent 0.3 g, SaturatedFatContent 3.3 g, SodiumContent 173.9 mg, SugarContent 0.7 g
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.
Provided by Ina Garten
Categories condiment
Total Time 5 minutes
Prep Time 5 minutes
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- 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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- Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.
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See details
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This easy homemade tartar sauce is extra creamy and perfect when served next to shrimp, fish sticks, crab cakes, and even roasted veggies.
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Reviews 4.9
Total Time 10 minutes
Cuisine American
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- Keep, tightly covered, in the refrigerator for one week.
See details
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Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. —Doris Dezur, Eugene, Oregon
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Reviews 5
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- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
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Editor's note: This recipe is reprinted from Jo Ann Bass and Richard Sax's book Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook. At Joe's, the stone crabs are served cold, already cracked. They come with small metal cups of mustard or melted butter—or both. This is the mustard sauce for which Joe's is famous.
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- Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.
See details
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Cuisine American
Calories 55 kcal per serving
- Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact.
See details
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