June 14, 2009

Sea's Tartar Sauce

We love fried fish and all kinds of seafood here. I cant wait till I get to Oregon tho. I wont be far from the coast and many of the fishermen up there sell off their catch right from the boats. Some have even set up stands here and there. Since I don't fish, that will be real convenient for me. I make several sauces that we have come to love. My bf loves anything mayo based. I swear it runs thru his veins lol. He always looks for this tho when we have fish.

Sea's Tartar Sauce

This is a recipe Ive tweaked over time. Many tartar sauces call for capers and I'm allergic to them, so I don't buy this, I have to make it. We love it with any seafood tho. In fact my bf says he loves mine the best.

2 c. mayonnaise ( I use Best Foods, Hellmanns on the east coast)
1 pickled jalapeno or a few slices of pickled ones
3 tb. pickled relish
Juice and grated rind of 1 lemon
1 tb. finely chopped green onion
1 tb. chopped chives or 1 tsp. dried
1 tb. finely chopped fresh tarragon or 1 tsp. dried
2 tb. Dijon mustard
2 tsp. Old Bay seasoning
Freshly ground black pepper

Place all ingredients in a bowl and whisk together. Season with pepper to taste and also adjust seasonings now. This is when I add a bit more of something if what Ive used for some reason, doesn't have enough flavor. That happens sometimes with dried things or jarred items. If too strong of a flavor more mayo can be added to tone it down. I keep this sauce refrigerated in a container for whenever I need to use it. It keeps well.

I buy jars of pickled jalapeƱos for nachos and stuff and they are sliced. So if you use those do it to taste. I add about 3-4 slices chopped fine. Most tartar sauces only call for lemon juice but I found the zest really adds a nice touch and I don't miss the lemons squeezed on the seafood. You can eliminate the zest if you wish tho.

1 comment:

Barb said...

Thanks for coming by.

I thought that round thing was a sock darner too, but it is very small. should have posted that.
Do you still think it is a sock darner?

thanks and blessings,
Barbara jean