Tangy Tartar Sauce Recipes
TANGY (NOT SWEET) TARTAR SAUCE
This the tartar sauce my mom made growing up, no sweet relish here! The pickle juice replaces lemon juice for acidity and tang. So simple and worth the little bit of time. (I don't like sweet pickles in my potato salad either!)
Provided by Sharon Springer Andrews
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Stir the mayonnaise, onion, pickle, and pickle juice together in a bowl. Season with salt, black pepper, and celery salt to taste. Cover, and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 1 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 169.9 mg, Sugar 0.4 g
EASY TANGY TARTAR SAUCE
I don't usually like tartar sauce, but I found this sauce to be tasty and super easy to make. I saw it on Best Recipes Ever.
Provided by 2boyzmum
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine mayonnaise, relish, capers and pepper. Serve with fish.
- Yes, it really is that easy! :).
TANGY TARTAR SAUCE (MADE WITH DILL PICKLES, NOT SWEET)
This tartar sauce is made with dill pickles, or dill pickle relish, instead of sweet pickle relish, as is common with many other recipes. The flavor is bright and fresh, without being overly sweet. I make it with Best Foods/Hellmans light mayo, so it is not too heavy of a condiment, and the kids can have a good portion without turning their healthy baked fish into an unhealthy meal.
Provided by redsparklies
Categories Sauces
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together, and allow to stand (refrigerated) for at least an hour.
TANGY TARTAR SAUCE
This is an easy quick tartar sauce that you can make in the morning and will be perfect by dinner. Recipe makes just enough for a meal for my family, so I dont have to worry about storage.
Provided by Mamalovesakm
Categories Sauces
Time 10m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Chill in covered container.
Nutrition Facts : Calories 43.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 6.3, Sodium 199.8, Carbohydrate 4, Fiber 0.2, Sugar 1.6, Protein 0.6
ENGLISH SEASIDE TANGY TARTAR SAUCE FOR FISH AND CHIPS
Whitby and Scarborough on the North Yorkshire coast of England were the places of inspiration for me with this recipe, they specialise in locally caught fish, perfect for this iconic English dish. Whereas fish and chips are usually only accompanied by salt and vinegar (Malt vinegar please!) when eaten out of newspaper, when eaten in a Fish and Chip Cafe or Restaurant, you are always served this tartar sauce with your meal, tangy and wonderful with the fish especially and a squeeze of lemon. If I close my eyes I can almost imagine the sun on my face and the salty smell in the air, with seagulls wheeling around above, and the smell of that special supper or lunch to follow, after exploring the little cobbled streets. This is a bit of a cheats version as it uses ready made mayonnaise; however, if you do make your own, then please use your own home-made mayo for this recipe, as I often do. Now all you need is a sun hat, a deck chair and plenty of time to do nothing before enjoying your fish supper!
Provided by French Tart
Categories Onions
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a bowl and mix well. ( Allow the flavours to infuse for an hour before serving).
- Place in an airtight jar or container and store in the fridge for up to one week.
- Serve with fish and chips or ALL manner of seafood and fish!
SWEET AND TANGY TARTAR SAUCE
Make and share this Sweet and Tangy Tartar Sauce recipe from Food.com.
Provided by Sophisticated Taste
Categories Low Protein
Time 25m
Yield 1 Cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in small bowl. Cover with plastic wrap and let stand to blend flavors, about 15 minutes. Stir again before serving.
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