Ingredients
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1 1/4
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1
-
2
-
1
-
1
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Tartar Sauce,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.,I noticed people using ketchup in this recipe instead of Worcestershire sauce. All the ketchup I’ve ever used has lots sugar, i.e. high fructose corn syrup, etc. So even though you use dill pickles there is still plenty of sugar in your sauce. yuck.,This made for a great starter for a delicious tarter sauce. I followed the few tweeks suggest by other reviewers. I added 1/2 teaspoon of dill and 1 teaspoon sugar. It was so delicious especially the next day after all the flavors melded. used it for dipping tempura shrimp, my hubby liked it so much he used it for jojos. Keeper for sure!
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Steps
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1
Done
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Mix All Together in the Food Processor and Pulse For About 10 Seconds Until Finely Chopped, but not Smooth. |
|
2
Done
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Best If Refrigerated For an Hour Before Use. |
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3
Done
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Note: Can Be Made Without the Food Processor, Using Dill Relish or Finely Minced Pickle. |
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4
Done
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Lasts Quite a While in the Refrigerator. |
