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Mediterranean tartar sauce

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posted on Jun, 2 2018 @ 05:21 AM
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Quick post regarding my favorite tartar sauce. Created out of necessity a few years back, its become the standard served in my home

1.5 cups mayo
1/4 c chopped capers
2 decent sized garlic cloves minced then made into paste (a bit of salt and some aggressive mash and rub action with the broadside of a knife will make it paste)
Juice of 1/2 to 1 lemon (to taste and consistency)
Zest from the same lemon
2 to 3 tablespoons fresh diced dill
Salt and pepper to taste

Enjoy!




posted on Jun, 2 2018 @ 06:55 AM
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a reply to: bigfatfurrytexan

have not seen a fat furry man food thread in a while.

what fish do you usually eat that with sir?

when i eat fish i usually dont put anything on it. seared or baked/broiled with a touch of spice but thats it.



posted on Jun, 2 2018 @ 07:08 AM
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I also add pickles and a touch of mustard.










I also don't claim to be a good cook



posted on Jun, 2 2018 @ 07:55 AM
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a reply to: bigfatfurrytexan

That sounds way better than mine - I mix mayo with green hot dog relish.
The red seafood sauce - ketchup with horseradish.

I'll have to buy some capers...



posted on Jun, 2 2018 @ 09:12 AM
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a reply to: TinySickTears

Sounds to me like it could go with most any fish, but I've always liked just a hint of tartar on my fried fish best.



posted on Jun, 2 2018 @ 09:32 AM
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a reply to: bigfatfurrytexan

Hey this would have gone so well with the dinner I made last night! Beer battered cod and onion rings and it was SO good.

Here's the recipe in case anyone wants to give it a shot:


Ingredients
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt, plus more for sprinkling on onion rings and fish
1/4 teaspoon freshly ground black pepper
1 egg
3/4 cup (half a 12-oz. bottle) medium-bodied ale (such as New Belgium's Fat Tire)
Vegetable oil for frying
1 yellow onion, sliced into 1/2-in.-thick rings
1 1/2 pounds skinless cod fillets, rinsed and cut into 2- by 4-in. pieces
1 lemon, sliced paper-thin
1 cup flat-leaf parsley sprigs, stems trimmed

(I used avocado oil for frying and Sam Adams Summer Ale-- worked really well.)
www.myrecipes.com...

Thank you for sharing BFFT, looks delicious!
edit on 2-6-2018 by zosimov because: (no reason given)



posted on Jun, 2 2018 @ 09:49 AM
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The wife found one on the net to match one that some company from california made called Ivars.

I modified it to make it a tad bit stronger. You can alter these to make different uses for the tarter sauce and for some things miracle whip instead of mayo can be used.

1/2 cup Hellmans Mayo
1/4 cup daisy sour cream or any sour cream without carrageenan
1 heaping tablespoon of sweet relish
1-2 teaspoons of realemon or equivalent lemon juice
1 tablespoon of parsley flakes
1/2-1 teaspoon of Dill weed
1 tablespoon of finely chopped onion
A sprinkle of Lawry's seasoning salt

I use this for frenchfries also. If it is sour, add more sweet relish to get the right taste for you.



posted on Jun, 2 2018 @ 09:52 AM
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posted on Jun, 2 2018 @ 07:26 PM
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originally posted by: TinySickTears
a reply to: bigfatfurrytexan

have not seen a fat furry man food thread in a while.

what fish do you usually eat that with sir?

when i eat fish i usually dont put anything on it. seared or baked/broiled with a touch of spice but thats it.



Salmon is always a favorite here at the house, but any time I can I get sea bass. But sea bass...it gets no sauce. Just butter and love.

We do a fair bit of flounder, catch some bass and cook them, some halibut from time to time. Im a tuna fan, but tend to stick with sesame for tuna.



posted on Jun, 2 2018 @ 07:28 PM
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originally posted by: snowspirit
a reply to: bigfatfurrytexan

That sounds way better than mine - I mix mayo with green hot dog relish.
The red seafood sauce - ketchup with horseradish.

I'll have to buy some capers...


red sauce....

1c ketchup (we all know Hunts is the best)
2tbl chipotle tabasco
2tbl (i go more like 1/4c myself) horseradish

I like the smokey bite it has from the chipotle.



posted on Jun, 2 2018 @ 10:12 PM
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Tarragon is a nice addition to tartar sauce....it's like a secret ingredient.

And sometimes a little Old Bay.



posted on Jun, 2 2018 @ 10:30 PM
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a reply to: DontTreadOnMe

I love tarragon. bernaise is an addiction I have.

it makes for a nice condiment for a breakfast steak.

Im going to have to try some tarragon in the tartar. I use it on fish quite a bit.



posted on Jun, 15 2018 @ 06:18 PM
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a reply to: bigfatfurrytexan

Mmm sounds good.



posted on Jun, 15 2018 @ 06:28 PM
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a reply to: bigfatfurrytexan

After enjoying so much sushi I sometimes add saracha to tartar sauce because I love the way it pairs with mayonnaise.
If you like dipping sauce for shrimp get some Chinese crispy chilis in oil. It's flavored with toasted onion. Mix a tablespoon of that a dash or two or four of soy sauce and two tablespoons of Orange marmalade. Sweet salty and hot. Good on shrimp and chicken.
I love capers. I'm going to try that. I've used tarragon in mine and I agree it's a winner.



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