|
This is quite a versatile sauce, easy to make, and keeps well for a
couple days. Tartar Sauce goes well with seafood, especially fried
oysters. It is a natural with fried fish, boiled shrimp and any of the
more exotic "sea critters", both cooked and raw, such as limpets,
mula's, octopus, squid and even abelone. Tartar Sauce is a classic
sauce for a cold lobster salad, and is good with cold seafood or
poultry, Romaine Lettuce, tomatoes, asparagus, cucumbers, and other
light vegetables. A bit of tartar sauce tossed quickly with a hot
pasta adds an interesting touch.
To do a Tartar Sauce:
In a glass bowl, combine:
- 2 cups mayonaise
- juice 1/2 lemon
- 2 Tbl horseradish
- 2 Tbl minced onion
- 2 Tbl minced red or green pepper, sweet or hot
- 1/4 cup minced pickle; dill, sour, or?
- clove garlic, minced
- 2 hard boiled eggs, mash yolks, chop whites
- good dash Tabasco Sauce
- 1/3 cup ketchup
Mix all together, cool for at least a couple hours.
This is a versatile recipe, and there is really no "right" way to
do it, if you like it, it is "right". Capers are good to replace the
pickle, various types of pickles can be used, chile sauce can be
exchanged for ketchup, limes for lemons, etc. A bit of tarragon is
good, as is a bit of fine vinegar. As with any other thing, just don't
get too complicated.
|
|
