Tartar Sauce
Try this Tartar Sauce I Recipe. In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
Try this Tartar Sauce I Recipe. In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
- Carbohydrate 4.51269375193358 g
- Cholesterol 14.0000000118349 mg
- Fat 13.1743281361127 g
- Fiber 0.107739585627014 g
- Protein 0.275109375173204 g
- Saturated Fat 2.00235812668871 g
- Serving Size 1 1 Serving (45g)
- Sodium 351.8708249047 mg
- Sugar 4.40495416630656 g
- Trans Fat 11.1628226135984 g
- Calories 138 calories
Step-by-step
- In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion.
- Stir in lemon juice.
- Season to taste with salt and pepper.
- Refrigerate for at least 1 hour before serving.
Why does commercial tartar sauce taste aggressively sweet while restaurant versions taste sharp and balanced? Culinary tradition points to mayonnaise acting as a neutral lipid base that requires aggressive acid to cut through fried seafood proteins. Emulsions need balancing agents, so lemon juice provides the necessary pH drop to counter heavy oil.
Minced onion adds structural bite, but rinsing the raw pieces in cold water removes sulfurous harshness before mixing. Sweet pickle relish supplies the sugar, though finely chopped capers or cornichons can substitute at a one-to-one ratio for a drier, brinier profile. Whisk the mayonnaise, relish, and alliums thoroughly in a stainless steel bowl to distribute the solids evenly through the fat matrix.
Resting the mixture in a refrigerator at 41 degrees Fahrenheit or lower for at least sixty minutes allows the emulsified lipids to absorb the volatile aromatics and soften the raw crunch of the onion. Letting the sauce sit yields a cohesive condiment where no single component dominates the palate upon first taste.
Stored in an airtight glass container, leftover emulsion keeps safely for up to five days. Secondary applications include using the chilled spread as a pungent binder for salmon cakes or a vibrant spread on roasted vegetable sandwiches.
