Tartar Sauce Tylers Ultimate Recipes

CLASSIC TARTAR SAUCE

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate until serving.

TARTAR SAUCE

Steps:

• Mix the mayonnaise, chopped gherkin or cornichons, capers, lemon juice, parsley and tarragon in a bowl and season.

TARTAR SAUCE I

Steps:

• In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

TARTAR SAUCE

Steps:

• Mix mayonnaise, sour cream, pickles, lemon juice, garlic, hot sauce, Worcestershire sauce, garlic powder, onion powder, and mustard powder in a medium bowl. Season with salt and pepper.
• Tartar sauce can be made 3 days ahead. Cover and chill.

TYLER FLORENCE'S ULTIMATE FISH AND CHIPS

Steps:

• Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
• Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
• Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
• In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
• Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
• Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
• Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.

TARTAR SAUCE

Steps:

• Combine in a mixing bowl: 1 egg yolk, 1 teaspoon white wine vinegar, 1/2 teaspoon water, A pinch of salt.
• Mix well with a whisk. Into a cup with a pour spout, measure about: 3/4 cup olive oil.
• Slowly dribble the oil into the egg yolk mixture, whisking constantly. As the egg yolk absorbs the oil, the sauce will thicken, lighten in color, and become opaque; this will happen rather quickly. You can then add the oil a little faster, whisking all the while. If the mayonnaise becomes too thick, thin it with a bit of water or vinegar. When all the oil has been added, stir in: 1 tablespoon chopped capers, 1 tablespoon chopped cornichon or gherkin (not sweet pickle), 1 tablespoon chopped parsley, 1 teaspoon chopped tarragon, 1 teaspoon chopped chives, 1 tablespoon chopped chervil.
• Season to taste with: Salt, Fresh-ground black pepper.
• Add more vinegar if desired. Let the tartar sauce sit for 30 minutes to let the flavors emerge and marry.
• Substitute 2 teaspoons fresh lemon juice and 1/4 teaspoon grated lemon zest for the white wine vinegar.

TARTAR SAUCE

Steps:

• In a food processor, purée the garlic and salt. Add shallot, capers, cornichons and their juices and pulse a few times. Add the mayonnaise, sour cream, lemon juice and parsley, and pulse. Season with salt and pepper.

THE BEST TARTAR SAUCE

Steps:

• Add all ingredients and allow to blend in the refrigerator for a couple of hours.