{"id":3686,"date":"2018-03-09T07:28:13","date_gmt":"2018-03-09T14:28:13","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=3686"},"modified":"2020-04-24T20:55:29","modified_gmt":"2020-04-25T02:55:29","slug":"tarter-sauce","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/tarter-sauce\/","title":{"rendered":"Tartar Sauce"},"content":{"rendered":"

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The Best Tartar Sauce Ever!<\/h1>\n

I know that I say it a lot but this truly is the best Tartar Sauce, ever! \u00a0I’m a big fan of great fried fish and fish in general, if it’s prepared correctly. \u00a0And breaded fried Fish, Clam strips or fried Oysters have got to have a condiment that compliments their flavors to the fullest. \u00a0Whether you want it on a sandwich or served on the side with fish and chips, Tartar Sauce should be hitting on all levels of fantastic. \u00a0That’s why I’ve been working, diligently, on this recipe. \u00a0That pre-made store bought crap just doesn’t cut it and I’ve been disappointed every time I’ve reluctantly bought a jar. \u00a0So let’s get crackin’ and show you how to make this sauce wonderful!<\/p>\n

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Traditional Tartar Sauce<\/h2>\n

In my book, Tartar Sauce is a must with fried Fish. \u00a0I know that some folks like to have Malt Vinegar and that’s fine, but give me Fish and Chips or a Fish Sandwich with Tartar any day.<\/p>\n

Traditional Tarter Sauce varies, depending on where it comes from. \u00a0Some recipes have mustard, chopped boiled eggs or even olives in them. \u00a0Tarter Sauce, from what I understand, comes from the french sauce Tartare, named after the Tartars. \u00a0So without diving into a history lesson, whether your traditional recipe has an Italian, French, English or American descent, the ingredients are going to very. \u00a0Of course, traditional for me is going to be based on what I was raised on here in the US. \u00a0That means school lunch, restaurants and good old southern cooking.<\/p>\n

This recipe, in particular, is unique unto itself because I make what some might call an unorthodox version. \u00a0I have Sour Cream in this recipe. \u00a0Which sounds crazy, I know, but you really need to try it before you judge. \u00a0Also, I don’t add Lemon Juice because mayonnaise already has it in it. \u00a0If yours doesn’t, then you should add a good squeeze.<\/p>\n

Refrigeration is key and I talk about that in the video. \u00a0This Tartar Sauce should be prepared the day before you want to serve it. \u00a0Marination is key, so give it at least a good 12 to 24 hours to chill and set up properly and you’ll be dishing up an amazing sauce to compliment whatever else you’re serving.<\/p>\n

Also, be sure to check out my Beer Batter Recipe<\/a> and my Fish Fry Recipe<\/a>. \u00a0They can be tricky to master but both are worth the effort if you do!<\/p>\n