TARATOR SAUCE
Steps:
- Purée all ingredients with 1/2 teaspoon salt in a blender until smooth.
TARTAR SAUCE
Ina Garten's recipe for Tartar Sauce from Barefoot Contessa on Food Network is fresher than the store-bought stuff, and it's so easy it takes only five minutes.
Provided by Ina Garten
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
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.
CRISPY RICE CAKES WITH TARATOR SAUCE
Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.
Provided by Ana Sortun
Categories Bon Appétit Rice Vegetarian Garlic Almond Herb snack Dinner Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 17
Steps:
- Tarator Sauce:
- Blend Almond Aioli, lemon juice, and garlic in a blender to combine; season with salt and pepper.
- Rice Cakes:
- Cook rice in a large saucepan of boiling salted water, stirring often to separate grains and prevent sticking, 6 minutes. Drain well and spread out on a rimmed baking sheet to cool. Transfer cooled rice to a medium bowl.
- Whisk egg, egg yolk, 1/2 cup tarator sauce, and 1 Tbsp. lemon juice in a small bowl to combine and add to rice. Season with salt and pepper and stir to combine; set aside.
- Heat 1 Tbsp. vegetable oil and 1 Tbsp. butter in a large skillet, preferably nonstick, over medium. Just as butter starts to brown, drop four 1/4-cupfuls of rice mixture into skillet and gently press down with a spatula to make 1/2"-thick cakes. Cook cakes until edges and bottoms are golden brown and crisp, 5-7 minutes. Transfer to a wire rack (they're only cooked on one side). Wipe out skillet and repeat process with remaining vegetable oil, butter, and rice mixture to make 4 more cakes.
- Toss herbs with olive oil and remaining 1 tsp. lemon juice in a clean small bowl; season with salt and pepper.
- Divide 1/2 cup tarator sauce among plates and top each with 2 cakes. Squeeze lemon wedges over and season with more salt. Top with herbs.
TURKISH TARATOR SAUCE FOR BOILED VEGETABLES
Serve this in a bowl with plain boiled or steamed vegetables such as runner beans, zucchini, or cauliflower.
Yield serves 6
Number Of Ingredients 6
Steps:
- Soak the bread in water and squeeze dry. Crumble it, and add it to the nuts in a bowl. Gradually add the olive oil, beating constantly, then stir in the vinegar and garlic, and season to taste with salt and pepper. The sauce should be very smooth and creamy.
- You may use a food processor or blender. In this case add whole walnuts or hazelnuts at the end, when the rest of the ingredients have been turned to a cream, and leave the nuts slightly coarse.
TARTAR SAUCE I
Simple tartar sauce for deep fried seafood. It is better if prepared several hours before you will be using it, but it can be used immediately. Store for up to 3 days in the refrigerator.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce
Time 1h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 2.6 g, Cholesterol 13.9 mg, Fat 29.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.4 g, Sodium 228.7 mg, Sugar 1.3 g
TURKISH TARATOR SAUCE WITH BEETS AND BEET GREENS
This pungent sauce is traditionally served with beets and their greens, but makes a wonderful accompaniment to other cooked vegetables, as well.
Provided by Martha Rose Shulman
Categories dips and spreads, appetizer
Time 1h30m
Yield 6 servings (about 1 1/2 cups of sauce).
Number Of Ingredients 9
Steps:
- Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets, and place in a baking dish or oven-proof casserole. Add about 1/4 inch water to the pot. Cover tightly with a lid or foil, and bake 35 to 45 minutes, depending on the size of the beets, until tender. Remove from the heat, and allow to cool. If not using right away, refrigerate in a covered bowl.
- While you stem and wash the greens, bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch one or two minutes, just until tender. Transfer to the ice water, then drain and squeeze out the water. Chop coarsely.
- Combine the garlic and salt in a mortar and pestle, and mash to a paste. Place the walnuts in a food processor fitted with the steel blade, and process until finely ground. Add the bread and mashed garlic, and process to a paste. With the machine running, drizzle in the olive and walnut oils. Add the yogurt and lemon juice, and pulse to thin and smooth out the sauce. It should be thick, like a dip. Allow to sit for at least 30 minutes. If you want a creamier sauce, add more yogurt.
- When the beets are cool enough to handle, trim off the ends, slip off their skins, cut in half and then slice into half-moon shapes or wedges. Arrange the beets and greens on a platter. Spoon the tarator on the side or over the top, and serve.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 246 milligrams, Sugar 5 grams
CLASSIC TARTAR SAUCE
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
TARATOR SAUCE
Notes & tips Serve this sauce with the recipe we have for Recipe #268790. This sauce is best made 1 day in advance, to allow the flavours to develop. I've used the cooking time as refrigeration time. Source: Notebook magazine - March 2006
Provided by Rhiannon and Matt
Categories Sauces
Time P1DT10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Tear bread into pieces and place in a small bowl, cover with cold water and stand for 1 minute, then drain and squeeze out excess moisture.
- Using a food processor, process almonds and garlic to form fine crumbs.
- Add soaked bread and process to combine.
- With motor running, gradually pour in 1/2 cup water, followed by combined oil and lemon juice.
- Season to taste with salt and pepper. Refrigerate until ready to serve.
Nutrition Facts : Calories 172.7, Fat 16, SaturatedFat 1.8, Sodium 24.1, Carbohydrate 6, Fiber 1.8, Sugar 1, Protein 3.4
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