"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Reply
 
Thread Tools Display Modes
 
Old 04-10-2006, 05:28 PM   #11
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Andy's and Iron Chef's have the recipe/flavor that I equate with tartar sauce and are very similar to my own. That added zing is probably the Tarragon. IMHO, it is essential to good tatar sauce, and should not overpower the other flavors, but should stand at the head of the class with the mustard, dill, and relish. Oh, and the mustard must be subtle.

Haven't tried capers in my own sauce. That sounds like a great addition.

Of course, that is my own opinion for my tastes.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-04-2015, 12:30 PM   #12
Senior Cook
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 311
My recipe is: 250ml mayonnaise
2 tsp capers
2 dill pickled cucumbers
fresh chopped parsley 1 handful
chopped onion to taste
1 tbsp of the mustard sauce from the picalilli jar ( mustard pickles)
chives.

This has the zing that I like.

di reston
__________________

__________________
di reston is offline   Reply With Quote
Old 11-04-2015, 02:59 PM   #13
Senior Cook
 
Join Date: Sep 2015
Location: Tacoma
Posts: 200
Mine is simple and still has some zing, anyway it's what I'm used to.

mayo or miracle whip
yellow mustard
dill pickle relish and some extra juice
dried dill
parsley
__________________
Lance Bushrod is offline   Reply With Quote
Old 11-04-2015, 03:48 PM   #14
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,888
1 cup mayonnaise
1/4 cup sliced green onions
1 tablespoon chopped fresh parsley
2 tablespoons Creole mustard
2 teaspoons lemon zest
2 garlic cloves, pressed
1/2 teaspoon ground red pepper

Mix it all together it spells Rémoulade (that's French for tartar sauce!)
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 11-04-2015, 03:51 PM   #15
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,049
The only necessities are mayo or Miracle Whip and pickles and lemon juice. These are the only things that seem to be included in every recipe, from simple to complex. Lots of other things can be added but they just add polish. While I prefer Miracle whip, the sweet pickle relish adds enough zip to regular mayo that it still works.

Capers are quite unnecessary, all they would really do is add some unneeded (IMO) saltiness to the sauce.

While I love onions in many things, I don't see a need for them in tartar sauce either.

No dill pickle of any sort will ever find its way into any tartar sauce I make. I like dill weed on grilled fish, especially salmon, but never have liked dill pickles or that flavor in anything. I can just live with them on a hamburger if it's served that way, but that's about it.

I've never used mustard in tartar sauce - as I sit here sort of rolling the flavor around in my mind, I don't think that it would be necessary or even desirable for me. If used, then use very sparingly as it's another of those overpowering flavors.

It seems that most of those add-ons are included in the dill recipe versions, maybe because the dill relish lacks zing on its own, and needs embellishment, while the sweet pickle sauces can stand alone without.

After reading nearly a dozen recipes online just out of curiosity before posting this, none add my favorite extra ingredient, which is chopped pickled jalapeños. I don't always add them, but this is my only diversion from the basic 3 ingredients at the top of this post. This version is great on a fish sandwich.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 11-04-2015, 03:54 PM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,918
Quote:
Originally Posted by RPCookin View Post
No dill pickle of any sort will ever find its way into any tartar sauce I make. I like dill weed on grilled fish, especially salmon, but never have liked dill pickles or that flavor in anything. I can just live with them on a hamburger if it's served that way, but that's about it.
...
It seems like most of those add-ons are included in the dill recipe versions, maybe because the dill relish lacks zing on its own, and needs embellishment, while the sweet pickle sauces can stand alone without.
There's no accounting for taste I'm exactly the opposite. I love dill pickles, don't really want a hamburger if they're not available, and it's the only kind I use in tartar sauce. DH likes bread and butter pickles, which are too sweet for me (read: not zingy), so I tolerate them in the fridge, but not on my plate

I do agree about the mayo (no MW!), pickles and lemon juice for tartar sauce, though. Simple is best in that case.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 11-04-2015, 07:12 PM   #17
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,325
I had never heard of mustard in a tartar sauce before this thread, but that just goes to show there are as many variations and likes in tartar sauces as the day is long.

I could go with dill relish, but prefer sweet. Onions, I could do without. I almost always have parsley and use it in a lot of things because I think it's pretty. I got curious and browsed through maybe a dozen or so recipes online. Some call for mustard, but many didn't - I was surprised to see hard cooked eggs as an ingredient in several. That sounds odd to me, but to each their own.

When it comes right down to it, all I really need for tartar sauce is mayo, some kind of pickles or relish, and lemon juice.

I've been craving fish 'n chips since I opened this thread this morning.
__________________

__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:12 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.