Best 20 Tartar Sauce Recipes

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Tartar sauce is a classic condiment that adds a creamy, tangy flavor to a variety of dishes, from fish and chips to fried chicken. With its combination of mayonnaise, pickles, capers, and herbs, tartar sauce delivers a unique and flavorful punch that elevates the taste of any meal. Whether you're a seasoned culinary expert or a novice cook looking to expand your repertoire, learning how to make the perfect tartar sauce is a valuable skill that will impress your family and friends. This article will provide you with a step-by-step guide to crafting the ultimate tartar sauce, ensuring that your next culinary creation is a resounding success.

Here are our top 20 tried and tested recipes!

CLASSIC TARTAR SAUCE



Classic Tartar Sauce image

You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland

Provided by Taste of Home

Time 10m

Yield 1 cup.

Number Of Ingredients 4

2/3 cup chopped dill pickles
1/2 cup mayonnaise
3 tablespoons finely chopped onion
Dash pepper

Steps:

  • In a small bowl, combine all ingredients. Cover and refrigerate until serving.

Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

FRIED COD FOR FISH AND CHIPS WITH TARTAR SAUCE



Fried Cod for Fish and Chips With Tartar Sauce image

Simple and Yummy! We think it's better than Ivar's fish and chips which is the best fast food fish and chips in the USA! Try this Recipe #406770 with it. ***Please note that the nutrition facts are a little misleading - you will not be using all of the flour/salt dredge mixture and most of the shortening will still be in the pan when you are done cooking.***

Provided by Secret Agent

Categories     Toddler Friendly

Time 15m

Yield 6 pieces, 2-3 serving(s)

Number Of Ingredients 7

2 cod fish fillets
3/4 cup all-purpose flour
2 teaspoons sea salt
1 teaspoon cracked pepper
1 egg
1 tablespoon water
Crisco, about halfway up your pan (for frying, I used cast iron)

Steps:

  • Cut each fillet into 3 pieces and dry on paper towels.
  • Heat the fat until the end of a wooden spoon bubbles, about 375*.
  • Mix flour with salt and pepper in a flat dish.
  • Mix egg and water in a bowl.
  • Dredge cod pieces on all sides and shake off excess flour.
  • Dip dredged pieces into egg wash and shake off excess egg.
  • Dip into flour once again and shake off excess flour.
  • Fry in hot fat until the pieces are nicely browned.Don't crowd the pan. Depending on the thickness of the fish it could take 2 to 5 minutes. Try to turn no more than once.
  • Drain on paper towels and serve with a lemon wedge, Recipe #406770 and fries.

HOMEMADE TARTAR SAUCE



Homemade Tartar Sauce image

My husband 'hates' fish but will eat it only if he has 'his' homemade tartar sauce. I think the capers make all the difference.

Provided by Klantz

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tartar Sauce

Time 2h15m

Yield 12

Number Of Ingredients 10

1 cup mayonnaise
2 tablespoons finely chopped onion
2 tablespoons finely chopped dill pickles
2 tablespoons finely chopped sweet pickles
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon chopped capers
1 teaspoon prepared yellow mustard
1 dash hot pepper sauce (such as Tabasco®)
1 dash Worcestershire sauce

Steps:

  • Mix mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a bowl. Chill in the refrigerator for flavors to meld, at least 2 hours.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 1.2 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 144 mg, Sugar 0.6 g

MCDONALD'S® TARTAR SAUCE COPYCAT



McDonald's® Tartar Sauce Copycat image

I tweaked this recipe for months until I came up with a very good clone of McDonald's® famous tartar sauce.

Provided by duboo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tartar Sauce

Time 2h5m

Yield 6

Number Of Ingredients 6

½ cup mayonnaise (such as Kraft®)
3 ½ tablespoons dill pickle relish, divided
1 ½ teaspoons capers
2 tablespoons chopped onion, divided
½ teaspoon dried parsley flakes
½ teaspoon white sugar

Steps:

  • Blend mayonnaise, 2 tablespoons relish, capers, 1 tablespoon chopped onion, parsley, and sugar in a blender until smooth. Stir remaining relish and onion into the blended mixture.
  • Transfer sauce to a bowl, cover with plastic wrap, and refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 1.5 g, Cholesterol 7 mg, Fat 14.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 202.2 mg, Sugar 0.8 g

FRIED IPSWICH WHOLE BELLY CLAMS WITH TARTAR SAUCE



Fried Ipswich Whole Belly Clams with Tartar Sauce image

Provided by Sandy Ingber

Categories     Shellfish     Appetizer     Fry     Seafood     Clam     Summer     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

1 cup all-purpose flour
6 large eggs
3 cups cracker meal (see Notes)
1/2 cup fine dry bread crumbs
2 tablespoons cornmeal
2 teaspoons Old Bay seasoning
2 pounds (about 4 cups) Ipswich clams, drained (see Notes)
Canola oil for frying
Tartar Sauce

Steps:

  • Line a baking sheet with wax paper. Set up for what we call "standard breading procedure": Put the flour in a shallow bowl; put the eggs in a second shallow bowl and beat them with a fork; put the cracker meal, bread crumbs, cornmeal, and Old Bay in a third shallow bowl and whisk to combine.
  • Spread the clams out on several layers of paper towels and blot them as dry as possible.
  • Heat about 3 inches of canola oil in a large saucepan over medium-high heat to 360°F.
  • Toss the clams in the flour and shake off any excess. Dip the clams into the egg, coating them completely. Lift them out by the handful and let any excess egg drip off, then put the clams into the breading mixture and toss to coat them completely. Keep one hand dry and use the other hand for wet. Transfer to the baking sheet. If the breading begins to clump, put it through a coarse sieve.
  • Fry the clams in small batches-crowding the pan will lower the temperature of the oil and the clams will come out greasy-until golden brown and crisp, about 1 minute. Drain on paper towels.
  • Pile the clams on 4 dinner plates and serve with individual bowls of tartar sauce-and some fries.

CRISPY BAKED FISH WITH TARTAR SAUCE



Crispy Baked Fish With Tartar Sauce image

Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 cup mayonnaise
5 tablespoons capers, drained and coarsely chopped
1/4 cup finely chopped pickles (such as cornichons or half sour)
2 tablespoons finely chopped tarragon, dill or parsley
1 teaspoon Worcestershire or soy sauce
1 small garlic clove
1 large lemon
Kosher salt and black pepper
1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil, plus more for greasing
4 (6-ounce) thick white fish fillets, such as halibut or cod (skin on or off)

Steps:

  • Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
  • In a small bowl, stir together the panko and olive oil; season with salt and pepper.
  • Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
  • Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
  • Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
  • When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)

BIG BOY'S TARTAR SAUCE CLONE / COPYCAT



Big Boy's Tartar Sauce Clone / Copycat image

There is a distinct difference in the sauce used to make Big Boy's Slim Jim sandwich.. the Elias Brother's chain (in the midwest) uses tartar sauce, and Bob's Big Boys out west use a type of 1000-Island.. since moving from Michigan to Florida, I had to figure out how to duplicate that awesome sandwich, and I did it. The key is this tartar sauce, which is kind of silly, because how many ways can you make tartar sauce, lol.. Well one day when I was back in Michigan for a visit, I bought a jar of their famous tartar to bring home with me, and made a simple clone from the ingredients listed on the jar. This is perfect. Now I can have Slim Jims whenever.. Oh! Today was whenever - LOL!!

Provided by steve in FL

Categories     Sauces

Time 4m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 4

1 cup mayonnaise
1 tablespoon onion, finely chopped
1 tablespoon dill pickle relish
1 tablespoon pickle juice

Steps:

  • Combine all, allow flavors to blend several hours.
  • Note: To make the wonderful Slim Jim sandwich (basically a ham/swiss, but the technique is kind of important, as is the combination of sauce and ingredients) see recipe #246365. Big Boy grills their sandwiches to toast the buns. . I grill them on the George Foreman thing.

BEER-BATTERED HALIBUT WITH TARTAR SAUCE



Beer-Battered Halibut with Tartar Sauce image

Beer-battered halibut is all about the crisp, crunchy exterior, and this easy recipe shows you precisely how to get it. This 30-minute recipe delivers moist, never-greasy fish with a wonderful crust. Creamy tartar sauce brightened with tarragon and parsley is its ideal foil.

Provided by Chris Pandel

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon chopped flat-leaf parsley
1 tablespoon Chopped tarragon
1 shallot, minced
6 Cornichons, minced
1 Hard-boiled egg
1 t white wine vinegar
Pinch salt
1 t Dijon mustard
1 cup mayonnaise
Hot sauce to taste
2 cups cake flour
1 t baking soda
12 ounces Good beer of your choice
4 cups Vegetable oil (more or less depending on pan size)
6 Skinless halibut fillets, about 2 oz each
1 t salt
Flaky sea salt to finish
Lemon wedges for garnish

Steps:

  • For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
  • For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
  • Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.

EASY TARTAR SAUCE



Easy Tartar Sauce image

I've tried a ton of recipes for tartar sauce, and this by far, is the best. It's easy to make but it's absolutely fantastic! The measurements don't have to be exact for this to work, so play with your food!

Provided by eCCAbOO

Categories     Low Protein

Time 5m

Yield 1 cup

Number Of Ingredients 5

1/2 tablespoon mustard
1/2 cup mayonnaise
1/4 teaspoon lime juice
1/4 cup dill relish
1/2 teaspoon balsamic vinegar

Steps:

  • Mix all ingredients together.
  • You're done!

LUBY'S FRIED FISH AND TARTAR SAUCE



Luby's Fried Fish and Tartar Sauce image

The crust on this cod sticks perfectly, fried up golden brown and crisp. We've never had fried fish from Luby's so we can't speak to its authenticity... but we can say this is mighty good fried cod. There are not a lot of seasonings in the recipe, so the flavor of the fish shines. The homemade tartar sauce is the perfect...

Provided by Mary Mouchette

Categories     Fish

Time 30m

Number Of Ingredients 12

1 c all-purpose flour
2 1/3 c finely crush saltine crackers
1 c buttermilk
3 xl eggs
1/2 tsp salt
1/4 tsp pepper
6+ cod pieces (I use Kroger brand)
TARTAR SAUCE
1/4 c finely minced yellow onions
1/4 c finely minced fresh parsley, stems removed
1/2 c dill pickle relish, drained
2 c mayonnaise

Steps:

  • 1. Place flour in a bowl and place crackers in another bowl. (Make sure bowls are big enough so you have enough space to coat fish.)
  • 2. In a medium bowl, whisk together buttermilk, eggs, salt, and pepper.
  • 3. Coat fish pieces with flour, shaking off excess.
  • 4. Dip into buttermilk mixture.
  • 5. Then crackers coating evenly and pressing crackers firmly onto fish.
  • 6. Deep fry in oil (350-365) till done and golden brown.
  • 7. For the tartar sauce: In a medium bowl mix onions, parsley, mayonnaise, and relish.
  • 8. Using a rubber spatula, fold together mayonnaise and the onion mixture. Refrigerate to chill before serving. I always make the tartar sauce ahead of time so the flavors can blend.

TARTAR SAUCE



Tartar Sauce image

This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .

Categories     Sauce     Mustard     Onion     No-Cook     Vegetarian     Mayonnaise     Lemon     Chill     Tarragon     Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 10

1 cup mayonnaise
1/4 cup finely chopped dill pickle
3 tablespoons chopped green onion
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

Steps:

  • Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.

EASY FRIED SHRIMP AND TARTAR SAUCE



Easy Fried Shrimp and Tartar Sauce image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 13

1 quart vegetable oil, for frying
1/2 cup white rice flour
1/2 cup beer
1 pound peeled and deveined large shrimp, tail-on
Kosher salt and freshly cracked black pepper
Tartar Sauce, recipe follows, for serving
3/4 cup mayonnaise
1 tablespoon minced fresh dill
1 tablespoon minced cornichons
1 tablespoon white wine vinegar
2 teaspoons chopped capers (rinsed and drained)
1 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper

Steps:

  • Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
  • In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper.
  • Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides.
  • One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt.
  • Serve the fried shrimp with Tartar Sauce for dipping.
  • Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving.

TANGY (NOT SWEET) TARTAR SAUCE



Tangy (Not Sweet) Tartar Sauce image

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

1 cup mayonnaise
¼ cup minced onion
¼ cup minced dill pickle
2 tablespoons dill pickle juice
salt and ground black pepper to taste
celery salt to taste

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

TARTAR SAUCE



Tartar Sauce image

I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator. Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.

Provided by PanNan

Categories     Sauces

Time 5m

Yield 2 T, 8 serving(s)

Number Of Ingredients 6

1 1/4 cups mayonnaise or 1 1/4 cups Miracle Whip
1 medium dill pickle (or 1/4 cup dill relish)
2 sprigs parsley
1 tablespoon fresh lemon juice
1 teaspoon dried onion flakes (or fresh)
1/4 teaspoon Worcestershire sauce

Steps:

  • Mix all together in the food processor and pulse for about 10 seconds until finely chopped, but not smooth.
  • Best if refrigerated for an hour before use.
  • Note: Can be made without the food processor, using dill relish or finely minced pickle.
  • Lasts quite a while in the refrigerator.

JUST TOO EASY TARTAR SAUCE



Just Too Easy Tartar Sauce image

My Mom always made tartar sauce this way. I like it much better than the bottled kind. I've tried plenty of fancy recipes, but I always come back to this one. Sometimes the most simple recipes are the best.

Provided by BETHANY T.

Categories     Sauces

Time 2m

Yield 4 serving(s)

Number Of Ingredients 3

1 cup Miracle Whip (I prefer Miracle Whip) or 1 cup mayonnaise (I prefer Miracle Whip)
1 tablespoon dill pickle relish
1 tablespoon sweet pickle relish

Steps:

  • Stir all ingredients together.
  • Serve with fish.
  • You can use all sweet or all dill relish.
  • I prefer a mix of the two.

LOUISIANA-STYLE TARTAR SAUCE



Louisiana-Style Tartar Sauce image

I've been trying to perfect a tartar sauce recipe for years. I think I've finally cracked the code. Hope you enjoy this Louisiana-style version.

Provided by Shep

Time 2h10m

Yield 8

Number Of Ingredients 10

2 ½ tablespoons dill pickle relish
1 ½ tablespoons sweet pickle relish
¾ cup mayonnaise (such as Hellmann's®)
2 tablespoons minced sweet onion
1 ½ teaspoons minced capers
1 ½ teaspoons prepared horseradish
½ teaspoon lemon juice
¼ teaspoon chili-lime powder
⅛ teaspoon seafood seasoning (such as Old Bay®)
3 dashes Louisiana-style hot sauce

Steps:

  • Chop dill and sweet pickle relishes if needed to ensure they are finely chopped; drain any liquid.
  • Combine relishes in a bowl with mayonnaise, onion, capers, horseradish, lemon juice, chili-lime powder, seafood seasoning, and hot sauce; mix well. Transfer to an airtight container and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 2.2 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 230.8 mg, Sugar 1.3 g

TANGY TARTAR SAUCE (MADE WITH DILL PICKLES, NOT SWEET)



Tangy Tartar Sauce (Made With Dill Pickles, Not Sweet) image

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

1 cup light mayonnaise
1/4 cup onion, minced small
1/4 cup dill pickle, minced (or prepared dill pickle relish)
2 tablespoons pickle juice (if not using relish)
1 pinch pepper
1 pinch salt
1 tablespoon sweet pickle relish (only if a little sweetness is preferred)

Steps:

  • Mix all ingredients together, and allow to stand (refrigerated) for at least an hour.

FRISCH'S TARTAR SAUCE COPYCAT RECIPE



Frisch's Tartar Sauce Copycat Recipe image

Growing up in southwest Ohio, Frisch's Big Boy Hamburgers were a favorite. After moving away, I tried tartar sauce from numerous restaurants in hopes of finding one that tasted similar to Frisch's, but nothing came close. I decided to try making it myself and looked online for clues. The recipes I found had a good base to start...

Provided by Catryce Cooper

Categories     Other Sauces

Time 15m

Number Of Ingredients 8

2/3 c mayonnaise
2 tsp pickle relish, sweet
2 tsp dill pickle relish
1 tsp dill pickle juice
1 tsp lemon juice, fresh
1-1/2 Tbsp minced onion
1/4 tsp garlic powder
1/8 tsp salt

Steps:

  • 1. Mix all ingredients.
  • 2. Chill for at least an hour.

FRISCH'S BIG BOY TARTAR SAUCE RECIPE



Frisch's Big Boy Tartar Sauce Recipe image

Make and share this Frisch's Big Boy Tartar Sauce Recipe recipe from Food.com.

Provided by GingerlyJ

Categories     Sauces

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
1 tablespoon onion, finely chopped
1 tablespoon dill pickle relish
1 tablespoon pickle juice
1 dash salt
1 dash garlic powder

Steps:

  • Combine mayonnaise, onion, dill pickle relish, pickle juice, salt and garlic powder.
  • Chill.

KING'S INN TARTAR SAUCE/SEAFOOD SAUCE



King's Inn Tartar Sauce/Seafood Sauce image

There is a very famous restaurant in Baffin Bay, Texas (East of Riviera, Texas), called King's Inn. The specialties of the house are sliced avocado salad, onion rings, shrimp, and their tartar sauce/seafood sauce. It is absolutely to die for and I have the recipe!!! It's definitely a restaurant recipe, as it makes a huge amount...so reduce the recipe as needed.

Provided by Stellacaster

Categories     Sauces

Time 20m

Yield 3 quarts

Number Of Ingredients 13

1 quart mayonnaise
1 quart Miracle Whip
10 eggs, hard-boiled, peeled
saltine crackers (3 tubes or 3/4 box)
5 stalks celery
jalapeno pepper, seeded (to taste)
2 1/2 ounces Worcestershire sauce
salt (to taste)
2 small bell peppers, seeded
1 (4 ounce) jar pimientos
1 (2 ounce) can anchovy fillets
1 large onion
fresh garlic (to taste)

Steps:

  • Finely chop celery, jalapenos, bell peppers, anchovies, garlic, and onion.
  • Add salt and Worcestershire sauce.
  • Break crackers into small pieces.
  • Mash the hard-boiled eggs.
  • Mix all ingredients together with the mayonnaise and Miracle Whip.

Nutrition Facts : Calories 1571.4, Fat 123.4, SaturatedFat 21, Cholesterol 802.5, Sodium 3447.5, Carbohydrate 92, Fiber 3.3, Sugar 29.3, Protein 31

Tips:

  • Use fresh ingredients: The fresher your ingredients, the better your tartar sauce will taste. This means using fresh herbs, lemon juice, and pickles.
  • Don't over-chop the ingredients: You want the ingredients in your tartar sauce to retain some of their texture, so don't chop them too finely.
  • Use a good mayonnaise: The mayonnaise is the base of your tartar sauce, so make sure you use a good-quality one. Look for a mayonnaise that is made with fresh eggs and oil.
  • Season to taste: Every palate is different, so season your tartar sauce to taste. You may want to add more lemon juice, salt, or pepper.
  • Let the tartar sauce chill: The flavors in your tartar sauce will meld together better if you let it chill for at least 30 minutes before serving.

Conclusion:

Tartar sauce is a versatile condiment that can be used on a variety of dishes, from fish and chips to fried chicken. It is also a great way to add flavor and moisture to salads and sandwiches. With so many different recipes to choose from, you are sure to find a tartar sauce that you love. So next time you are looking for a delicious and easy-to-make condiment, give tartar sauce a try. You won't be disappointed.

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