Homemade Tartar Sauce Paula Deen Recipes

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.

HOMEMADE TARTAR SAUCE

Steps:

• Mix mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a bowl. Chill in the refrigerator for flavors to meld, at least 2 hours.

PAULA DEEN'S TARTAR SAUCE

Steps:

• Combine onion, pickle, mayonnaise & seasoning in a bowl.
• Mix well.
• Refridgerate at least 1/2 to 1 hour before serving.

TARTAR SAUCE

Steps:

• Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

TARTAR SAUCE

Steps:

• In a bowl, combine chopped onion, pickle, mayonnaise and House Seasoning and mix well. Makes 2 cups.

ONLY IN ESSEX STEAMER CLAM CAKES WITH TRADITIONAL NEW ENGLAND TARTAR SAUCE

Steps:

• For the Clams: Over medium heat in a large pan, pour 3 tablespoons olive oil. Chop onion into large chunks and saute in oil until lightly cooked, about 5 minutes. Add the beer and the clams. Cover and cook until all of the clams are opened, about 10 to 15 minutes depending on how many you have in the pan.
• Remove pan from heat, uncover and allow to cool to the touch before shucking.
• Push the clams to the side so that there is broth visible to rinse the clams in after shucking. Remove clams from shell 1 at a time and pull off membrane that covers the neck and discard. Rinse shucked clams in broth and set aside. When all clams are shucked, drain the broth out of them by giving them a slight squeeze over the pan of broth. Chop roughly and set aside.
• For the tartar sauce: Mix all ingredients in a small bowl to serve with clam cakes. Refrigerate until serving.
• For the clam cakes: In a deep-fryer or on the stove top in a deep skillet, preheat oil to 375 degrees F.
• In a large bowl, combine flour, baking powder and salt. Fold in eggs, evaporated milk and clam broth until thoroughly mixed. Stir in clams and mix well.
• Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop of the fritter mixture and carefully drop into oil. Turn the cake over when the first side is browned. Fritters should be cooked through and browned in 4 to 5 minutes. Remove with a skimmer and drain on brown paper bag. Reseason with additional salt, if desired. Serve with the tartar sauce and enjoy! If desired, serve on small plates with wedges of lemon.

CILANTRO-LIME TARTAR SAUCE

Steps:

• Stir all ingredients together.

HOMEMADE TARTAR SAUCE

Steps:

• In the bowl of a processor, combine the garlic, green onions and parsley.
• Add the egg, lemon juice, salt and cayenne pepper and process.
• With the processor still running, slowly add the canole oil until the sauce is thick and emulsified.

MY HOMEMADE TARTAR SAUCE

Steps:

• In a small bowl, combine all ingredients.
• It is best to make this about an hour before you plan to serve it so the flavors can blend.
• Please note that we like a lot of onion in our tartar sauce so if you don't, you may want to adjust the amount used.