Tartar Sauce

The Best Tartar Sauce Ever!

I know that I say it a lot but this truly is the best Tartar Sauce, ever! I’m a big fan of great fried fish and fish in general, if it’s prepared correctly. And breaded fried Fish, Clam strips or fried Oysters have got to have a condiment that compliments their flavors to the fullest. Whether 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. That’s why I’ve been working, diligently, on this recipe. That pre-made store bought crap just doesn’t cut it and I’ve been disappointed every time I’ve reluctantly bought a jar. So let’s get crackin’ and show you how to make this sauce wonderful!

Traditional Tartar Sauce

In my book, Tartar Sauce is a must with fried Fish. I 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.

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

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

Refrigeration is key and I talk about that in the video. This Tartar Sauce should be prepared the day before you want to serve it. Marination 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.

Also, be sure to check out my Beer Batter Recipe and my Fish Fry Recipe. They can be tricky to master but both are worth the effort if you do!

Tartar Sauce Ingredients:

1 1/2 cup Mayo
1/2 cup Sour Cream
1 large Pickel, chopped
2 tbsp Capers, chopped
3 Green Onions, chopped
1 1/2 tbsp Horseraddish
1 tbsp Worcestorshirer
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Dill

Salt and Pepper to taste

Mussels in a Lemon Garlic Butter Sauce

The Best Mussels

This Mussels recipe is one of my all time favorites. It’s a European style recipe that incorporates the presence of Italian, french and Spanish cooking. This is also how the Olive Garden serves their Mussels. So if you’ve ever seen or ordered them there, this is more or less what you’re getting from this recipe. The Mussels are covered and steamed with a small amount of boiling water, then drowned in a fresh Lemon Garlic Butter Broth that’s prepared in under a few minutes on the stove top. Not only is this marinade amazing over the top of these Mussels, it is fantastic for dipping bread. My wife and I made our entire lunch out of 2 lbs of Mussels and a Crunch Roll loaf of bread when I prepared this recipe.

How do Mussels taste?

As I just described, Mussels truly are amazing. They’re slightly on the milder side of Oysters but are very similar in texture. They tend to be a bit chewy if they’re over cooked or bought frozen. As always, it’s best to buy fresh. I’ve had both wild and farm raised Mussels and the only difference I’ve noticed is that farm raised shell fish tend to be cleaner. Nothing worse than biting into a gritting Oyster, Mussel or Clam for that matter. So don’t shy away from farm raised Mussels unless you’re paranoid. This recipe will really help bring out the natural flavors in this seafood. It’s very easy to prepare and it can literally be done in just a matter of minutes.

If you’re interested, you really should check out my Oysters Rockefeller recipe and my Steamed Little neck Clams. Also, be sure to check out my Tender Calamari Recipe down below and My Stuffed Clams.

Mussels Ingredients:

2 lbs Mussels
1/2 Green Onion, chopped
2 Garlic Cloves, chopped
1 tsp Fresh Parsley, chopped
1/2 stick Butter
1/4 cup Sherry Wine
1/4 cup Broth, vegetable or Chicken
1/2 Lemon, squeezed
1/4 tsp Crushed Red Pepper/Chili flakes

Be sure to watch the Mussels Video tutorial to learn exactly how to prepare these ingredients.

Clam Dip

Clam Dip and the Miracle of Clams!

I’m not too sure that there is a large crowd anywhere screaming for Clam Dip. What I do know is that anyone that ever tried this recipe couldn’t put it down. I swear to you that my son, of only 16 months of age, flat out ignored the potato chips and full on scooped the Clam dip out with his fingers and shoveled that creamy delight right into his little mouth, one hand full at a time. The secret to this party dip is literally in what I call, “The Miracle of Clams”! If you are wondering what this means then I should explain.

The Miracle of Clams isn’t just in their ability to make Pearls, it’s in their flavor, and in their very being and the way they live and function. They are a very clean and tighty creature. If you could dare say that they have good Hygiene, then that’s what they have. And I believe that makes for a great recipe. Think about it. What’s the first thing you do before you start cutting your vegetables? You wash, rinse and clean them off, right? Of course you do. No one wants dirt and soot in their food and anyone with common sense keeps a clean house as well. Well, these little Clams do the same exact thing. They clean everything. And with a little help from my Clam Dip recipe, they’ll clean your pallet too!

Clam Dip Ingredients:

1 pkg Cream Cheese
1 can Chopped or Minced Clams with Juice
1 chopped Garlic Clove
1 chopped Green Onion
2 tbsp diced Bell Pepper (I use Red for color)
1 tsp fresh chopped Parsley
1/2 tsp Black Pepper