Ranch Tartar Sauce Recipes

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:

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

CLASSIC TARTAR SAUCE

Steps:

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

QUICK TARTAR SAUCE

Steps:

• Stir the mayonnaise, relish, mustard, and lemon juice together in a bowl.

ORIGINAL RANCH TARTAR SAUCE

Steps:

• In a large bowl, add the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet with remaining ingredients and stir until well-blended.
• Chill covered for at least 1 hour (overnight is best) before serving.

RANCH TARTAR SAUCE

Steps:

• Take 1 tbls. dressing mix from the packet and blend with the mayonnaise, sour cream and pickle relish.
• Chill 1 hour. Makes about 1 cup. Enjoy!

TARTAR SAUCE

Steps:

• In a medium bowl, combine mayo, mustard, lemon juice, pickles, parsley, capers and chopped egg. Stir to combine and season with salt, pepper and paprika.

BIG-BATCH RANCHERO SAUCE

Steps:

• Combine everything in a large pot or rondeau, and simmer over gentle heat for 1 hour, stirring occasionally to prevent any scorching on the bottom. Add a little water if it becomes any thicker than ketchup. Allow to cool before puréeing.
• Working in a blender in batches, purée until smooth. Check the salt seasoning. Let cool.
• Transfer to quart or pint containers, and stock your freezer, or put the sauce in something more attractive - rubber-sealed jars with hinged lids? - to make gifts of the stuff. Ranchero sauce keeps well in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year. (It may separate a little, in which case you can simply reheat and give a new buzz in a blender to reunify.)

RANCH HALIBUT WITH LEMON-PARSLEY TARTAR SAUCE

Steps:

• Heat oven to 450°. Line rectangular pan, 13x9x2 inches, with aluminum foil; spray foil with cooking spray. Mix dressing mix (dry) and crackers in shallow bowl. Mix butter and lemon juice in another shallow bowl.
• Cut fish into 4 serving pieces. Dip fish into butter, then coat with cracker mixture. Place in pan.
• Bake uncovered 10 to 15 minutes or until fish flakes easily with fork. While fish is baking, mix tartar sauce, parsley and lemon peel. Serve tartar sauce with fish.

FISH WITH HIDDEN VALLEY RANCH TARTAR SAUCE

Steps:

• To make sauce, in a small bowl, combine sour cream, pickles, and 2 tablespoons of the Ranch dressing mix; cover and refrigerate. Prepare frozen shoestring fries according to package directions. Meanwhile, on large plate, combine bread crumbs and remaining salad dressing mix. Dip fillets in egg, then coat with bread crumb mixture. Fry fillets in 3 tablespoons of oil until golden. (Add more oil to pan if necessary to prevent sticking.) Serve fish fillets with shoestring fries and chilled tartar sauce. Garnish with lemon wedges.