Hellmanns Tartar Sauce Copycat Recipes

TASTES LIKE MC DONALD'S TARTAR SAUCE - COPYCAT

Steps:

• Combine mayonnaise, sweet relish, minced onion, and salt in a small bowl.
• Mix thoroughly.
• Chill for at least 1 hour to allow flavors to blend.
• Remove from fridge about 10 minutes before serving and stir well.
• Tip; If making sandwiches, add even more Mc Donald's flavor by lightly toasting cut sides of regular hamburger buns in a dry, nonstick skillet over medium-high heat.
• Watch closely so they do not burn.
• Melt a slice of American cheese atop a piece of cooked, breaded fish {Mrs. Paul's works well} and assemble sandwich.

MCDONALD'S® TARTAR SAUCE COPYCAT

Steps:

• Blend mayonnaise, 2 tablespoons relish, capers, 1 tablespoon chopped onion, parsley, and sugar in a blender until smooth. Stir remaining relish and onion into the blended mixture.
• Transfer sauce to a bowl, cover with plastic wrap, and refrigerate at least 2 hours before serving.

CLASSIC TARTAR SAUCE

Steps:

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

HELLMANN'S (COPYCAT) MAYONNAISE

Steps:

• Whisk the egg yolk by hand for 15 seconds.
• Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup.
• Stir until salt and sugar are dissolved.
• Add half of this solution to the egg yolk and whisk for another 15 seconds.
• Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle.
• This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
• Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop.
• When you have used about half of the oil, your mayonnaise should be very thick.
• Add the remaining vinegar solution.
• Whisk.
• Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
• Your mayonnaise should be thick and off-white in color.
• Put the mayonnaise into an old mayonnaise jar and seal it with a lid.
• Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk.
• Keep up to 2 weeks in your refrigerator.