Tartar Sauce
Tartar Sauce is a mayonnaise-based sauce commonly served with fried seafood. It is made with sweet pickle relish, minced onion, lemon juice, salt, and pepper.
Tartar Sauce is a mayonnaise-based sauce commonly served with fried seafood. It is made with sweet pickle relish, minced onion, lemon juice, salt, and pepper.
- Carbohydrate 27.0761625116015 g
- Cholesterol 84.0000000710095 mg
- Fat 79.0459688166762 g
- Fiber 0.646437513762085 g
- Protein 1.65065625103923 g
- Saturated Fat 12.0141487601322 g
- Serving Size 1 1 recipe (270g)
- Sodium 2111.2249494282 mg
- Sugar 26.4297249978394 g
- Trans Fat 66.9769356815903 g
- Calories 827 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 store-bought condiment often separate or taste overwhelmingly sharp while homemade emulsion holds its structure? The secret lies entirely in the resting window. Combining mayonnaise, sweet pickle relish, minced onion, and lemon juice requires a mandatory chilling period of at least 60 minutes before service. This duration allows the oils in the onion and the acidity of the citrus to integrate fully into the fat matrix of the egg-and-oil base. Without this resting period, the individual components taste disjointed, delivering an abrupt punch of raw allium rather than a cohesive condiment. ### Managing Acidity and Moisture Control Fresh lemon juice provides the necessary brightness to cut through rich fried foods, but excess liquid threatens the stability of the mayonnaise. Mince the onion finely and blot the sweet pickle relish in a fine-mesh strainer for two minutes to remove surplus brine before mixing. When adding the citrus, incorporate it one teaspoon at a time if adjusting past the base two tablespoons, tasting continuously until the sauce achieves a sharp, balanced profile without thinning past a clinging consistency. ### Storage and Longevity Homemade emulsions lack commercial stabilizers, making proper refrigeration vital for food safety and texture retention. Store the mixture in an airtight glass container positioned toward the back of the refrigerator where temperatures remain stable at or below 38 degrees Fahrenheit. Consume the batch within four to five days, as the raw onion will continue to soften and release moisture, eventually degrading the creamy body of the sauce.
