Kicked Up Creole Tartar Sauce Recipes

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EMERIL'S KICKED-UP TARTAR SAUCE



Emeril's Kicked-Up Tartar Sauce image

Try this tartar sauce recipe with Emeril's Southern-Style Pan-Fried Catfish from his new book, "Emeril 20-40-60."

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Southern Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

1 cup mayonnaise
1/4 cup finely chopped cornichons, dill pickles, or dill pickle relish, drained
2 tablespoons minced shallots
2 tablespoons minced scallions, green parts only
1 tablespoon finely chopped nonpareil capers
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons Creole mustard or other spicy whole-grain mustard
1/2 teaspoon Louisiana hot sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon dried tarragon, crushed

Steps:

  • Mix all ingredients together in a small bowl until well combined. Refrigerate until ready to serve or in an airtight container up to 1 week.

CAJUN - CREOLE TARTAR SAUCE



Cajun - Creole Tartar Sauce image

My family loves a bit of sauce on the side of fish dishes. The cajun spice along with dijon mustard is especially tasty. When I cook for the family, I cut the sauce recipes in half. I don't want leftovers. We like ours fresh.

Provided by Northof49

Categories     Weeknight

Time 10m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 7

1 cup mayonnaise
1 tablespoon Dijon mustard
1 garlic clove, minced
2 tablespoons parsley, finely chopped
3 tablespoons green onions, finely chopped
1/2 tablespoon cajun spices
salt and pepper

Steps:

  • In a small bowl, combine all ingredients. Store in refrigerator. Best made a day ahead.

Nutrition Facts : Calories 156.6, Fat 13.2, SaturatedFat 1.9, Cholesterol 10.2, Sodium 308.1, Carbohydrate 10, Fiber 0.2, Sugar 2.6, Protein 0.6

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