Homemade Tartar Sauce
Simple tartar sauce recipe for deep fried seafood. It's best prepared several hours in advance, but can be used immediately. Store in the refrigerator for up to 3 days. A substitute for sweet relish is minced bread and butter pickles. Using dill instead of sweet pickle is also a tasty option.
Simple tartar sauce recipe for deep fried seafood. It's best prepared several hours in advance, but can be used immediately. Store in the refrigerator for up to 3 days. A substitute for sweet relish is minced bread and butter pickles. Using dill instead of sweet pickle is also a tasty option.
- Carbohydrate 28.9107175153244 g
- Cholesterol 84.0000000710095 mg
- Fat 79.0720488166762 g
- Fiber 0.919437514843616 g
- Protein 1.79620625120316 g
- Saturated Fat 12.0219887601322 g
- Serving Size 1 1 cup (285g)
- Sodium 2038.04887651197 mg
- Sugar 27.9912800004808 g
- Trans Fat 66.9780556815903 g
- Calories 833 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.
Using a non-reactive glass or ceramic small mixing bowl prevents any metallic transfer from utensils into the high-fat mayonnaise base during aggressive stirring. Mince the onion to a fine brunoise—pieces no larger than two millimeters—so individual chunks do not overpower the smooth mouthfeel of the condiment. Should sweet relish prove unavailable, substitute an equal volume of finely chopped bread and butter pickles while reducing any added sugar components.
Acid Balance and Emulsion Stability
Lemon juice introduces bright citric acid that cuts through the heavy fat content of the egg-and-oil emulsion, but adding it too quickly can break the suspension if the liquid phases separate. Stir the fresh citrus juice in gradually using a silicone spatula, scraping down the sides of the container continuously until uniform viscosity returns. Store the finished condiment in an airtight glass jar at temperatures below 40 degrees Fahrenheit for a maximum storage window of three days before the fresh aromatics degrade.
Texture Control
Onions release sulfur compounds and moisture when cut, which can water down a thick mayonnaise if left unmanaged. Press the minced onion briefly in a clean paper towel to extract excess surface liquid prior to folding it into the condiment. Season with kosher salt and freshly cracked black pepper only after the resting phase concludes, because salt draws out additional water from the botanical ingredients over time and alters the final thickness.
