For most, tartar sauce is usually an after thought…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, pickle (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
- 4 cups Mayonnaise
- 1/3 cup Onion minced
- 1/3 cup Dill Pickle kosher minced
- 1/3 cup Olives green minced
- 2 tbsp Capers minced
- 1 tbsp Juice, lemon
- 1 tbsp Parsley chopped (you can substitute tarragon for more herbaceous flavor)
- 1 tbsp Jalapeno pickled minced (optional)
- 1 Egg hard boiled/peeled minced
- 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.
(You may notice that I've eliminated the need for extra salt. The olives, capers and pickled vegetables already have a great deal of salt and they more than make up for it.)