For most, tartar sauce is usually an afterthought…a simple mayonnaise and sweet pickle relish when ordering a side with their fried fish, clams, or fried potatoes. The late, great Paul Bocuse referred to it as Tartare sauce which is actually a Remoulade sauce and a whole different creature in American cooking.
This recipe is taking it up a notch with a mixture of onions, pickles (gherkins), green olives, capers, pickled jalapeños, parsley, lemon juice, and diced egg. I assembled these on my cutting board so you can see them. Feel free to add all of the ingredients into a food processor and pulse a few seconds to get an even distribution. For best results, make your Tartar sauce the day before so the flavors co-mingle and reach their full potential, though, in a pinch, it can be used immediately. Store in an airtight container in the refrigerator to keep it fresh.
In some of my casual seafood restaurants, I would make this by the gallon, so you can scale this up or down if you need to.
Sunset & Sewanee Tartar Sauce
- chef knife
- cutting board
- food processor
- measuring cups and spoons
- rubber spatula
- storage container with a tight-fitting lid
- 4 cups mayonnaise
- 1/3 cup onion, peeled and minced
- 1/3 cup pickle, kosher, minced
- 1/3 cup olives, green pits removed and chopped
- 2 tbsp capers, drained minced
- 1 tbsp lemon, juiced
- 1 tbsp parsley, chopped (you can substitute tarragon for more herbaceous flavor)
- 1 tbsp jalapeno pickled, minced (optional) minced (optional)
- 1 whole Egg hard-boiled, peeled, and chopped
- 2 dashes Tabasco style hot sauce
- Add all ingredients to a food processor and pulse until well incorporated.
- If chopping/mincing by hand, add ingredients to a mixing bowl. Stir the tartar sauce until well incorporated.
- Place into an airtight container and refrigerate until needed.
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