Tartar Sauce

Tartar Sauce Recipe from France with Olives, Capers, and Dill Pickles

Region / culture: France | Preparation time: 10 minutes | Servings: 4

Introduction

Tartar sauce is a classic condiment that is commonly served with seafood dishes such as fish and chips, shrimp, and crab cakes. It is a creamy and tangy sauce that adds a burst of flavor to any dish.

History

Tartar sauce originated in France in the 19th century and was traditionally made with mayonnaise, pickles, capers, and herbs. It was originally served with fried fish dishes and has since become a popular condiment around the world.

Ingredients

1 tbsp dijon mustard
0.13 tbsp pepper
1 tbsp powdered sugar
0.25 tbsp salt
2 tbsp grated onion
2 egg yolks
0.5 cup olive oil
3 tbsp vinegar
1 tbsp chopped olives
1 tbsp capers
1 tbsp chopped dill pickle
1 tbsp chopped parsley

How to prepare

In a small bowl, combine mustard, pepper, sugar, salt, grated onion, and egg yolks.
Mix well.
Gradually add olive oil and vinegar, similar to making mayonnaise.
You can use a blender or food processor for this step.
Once the mixture thickens, stir in olives, capers, pickles, and parsley.
If you omit parsley, the sauce can be stored in the refrigerator for weeks.

Variations

Add a splash of lemon juice for a citrusy twist.
Mix in some chopped pickles or relish for extra crunch.
Substitute the olive oil with mayonnaise for a creamier texture.

Cooking Tips & Tricks

Gradually add the olive oil and vinegar to the mixture to ensure that the sauce emulsifies properly.

- For a smoother consistency, use a blender or food processor to mix the ingredients together.

- Adjust the seasonings to taste, adding more salt, pepper, or sugar as needed.

Serving Suggestions

Serve tartar sauce alongside fried fish, shrimp, or crab cakes. It also pairs well with grilled seafood dishes.

Cooking Techniques

Emulsify the ingredients together slowly to create a smooth and creamy sauce.

- Stir in the chopped olives, capers, pickles, and parsley at the end for added flavor and texture.

Ingredient Substitutions

Use white wine vinegar or lemon juice instead of vinegar.

- Replace the dijon mustard with yellow mustard for a milder flavor.

Make Ahead Tips

Tartar sauce can be made ahead of time and stored in the refrigerator for up to a week. Just be sure to stir well before serving.

Presentation Ideas

Serve tartar sauce in a small bowl or ramekin alongside your seafood dish. Garnish with a sprig of fresh parsley for a pop of color.

Pairing Recommendations

Tartar sauce pairs well with a variety of seafood dishes, including fried fish, shrimp, crab cakes, and scallops. It also complements grilled fish and seafood skewers.

Storage and Reheating Instructions

Store leftover tartar sauce in an airtight container in the refrigerator for up to a week. Stir well before serving. Do not freeze as the texture may change.

Nutrition Information

Calories per serving

218

Carbohydrates

- Total Carbohydrates: 1.5g

- Dietary Fiber: 0.2g

- Sugars: 0.7g

Fats

- Total Fat: 22.5g

- Saturated Fat: 3.3g

- Trans Fat: 0g

Proteins

- Protein: 1.1g

Vitamins and minerals

Vitamin A: 105.6IU

- Vitamin C: 1.3mg

- Calcium: 17.6mg

- Iron: 0.5mg

Alergens

Contains eggs

Summary

Tartar sauce is a high-fat condiment that is low in carbohydrates and protein. It is a good source of vitamin A and calcium.

Summary

Tartar sauce is a versatile condiment that adds a tangy and creamy flavor to seafood dishes. With a few simple ingredients and some basic cooking techniques, you can whip up a batch of homemade tartar sauce to elevate your next meal.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for Tartar Sauce. It was many years ago, when I was just a young girl living in a small coastal village. My grandmother, who was known for her culinary skills, had taught me how to make all sorts of dishes, but I had never heard of Tartar Sauce before.

One day, as I was rummaging through her old recipe book, I stumbled upon a worn and yellowed piece of paper tucked away in the back. The handwriting was faded, but I could make out the words "Tartar Sauce" at the top. Intrigued, I decided to give it a try.

The ingredients were simple: mayonnaise, pickles, capers, lemon juice, and a dash of Worcestershire sauce. I had never used capers before, but my grandmother had some in her pantry, so I decided to give it a go. I chopped up the pickles and capers, mixed them with the mayo and other ingredients, and tasted the sauce. It was tangy and creamy, with a hint of sweetness from the pickles. I was hooked.

I asked my grandmother where she had learned to make Tartar Sauce, and she told me a story that I will never forget. She said that many years ago, when she was just a young bride, she had visited a friend who lived in a bustling city by the sea. Her friend's husband was a fisherman, and he had taught her how to make Tartar Sauce using the fresh ingredients he caught himself.

My grandmother described how they would gather around the kitchen table, surrounded by the sound of seagulls and the smell of saltwater. The fisherman would show her how to chop the pickles and capers just right, how to squeeze the lemon juice with just enough zest, and how to mix it all together with the perfect amount of mayo. She said it was a magical experience, one that she would never forget.

As I continued to make Tartar Sauce over the years, I thought of my grandmother's story and how it had been passed down to me. I began to experiment with different variations of the recipe, adding a pinch of dill or a splash of hot sauce to make it my own. I even started to teach my own children how to make it, passing on the tradition to the next generation.

Now, whenever I make Tartar Sauce, I think of that little piece of paper tucked away in my grandmother's recipe book. It may seem like a simple condiment, but to me, it holds a world of memories and stories that will never fade. And as I serve it up alongside a plate of fresh seafood, I know that I am carrying on a tradition that was started by a fisherman by the sea many years ago. The taste of the sea, the sound of seagulls, and the love of family all come together in that tangy, creamy sauce. And for that, I am forever grateful.