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.)