Tarter Sauce.

[donronsantiago]

Didn't know where to put this one so I suppose it goes here...really simple...tarter sauce...any hints on how to make. I tried your basic mayo (Hellmans or Krafts), sweet relish, and some dry mustard. Just could not get a nice thick consistentcy. Open to all suggestions. Thanks.

Ron D.
Santiago, Chile

[Mel-icious]

Are you letting it sit in the frig to firm up a bit? Try chilling it a few hours. Or maybe you are using to much of the liquid in the relish? Usually I'm lazy and add to taste relish, colemans mustard, mayo, and some minced onion. But here are some recipes to try.

classic tarter sauce
professional, sauce
12

1 c mayonnaise
1/8 t cayenne
1/2 t dry mustard
2 t sweet pickle relish
1/4 c scallions
1 t fresh lemon juice
1 t lemon zest

combine ingredients-mix well
cover and chill for 4-48 hours
serve slightly chilled.



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. Prep Time: approx. 10 Minutes. Ready in:
approx. 1 Hour 10 Minutes. Makes 1 cup (6 servings).
Printed from Allrecipes, Submitted by Diane


1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice (optional)
salt and pepper to taste


Directions
1 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.

[donronsantiago]

To Mel-icious: Thanks for the info re: tartar sauce. Now I will give you one, it's great for salmon. Chipolte Mayo dip for roasted, fried, baked, however you like salmon. Real simple, just get a small can of smoked Chipoltes, usually in the department that carries ethnic type stuff...in the states I always found them where the El Paso items were. Very spicy, so to your taste...take one pepper for starters and mash up with a fork, keep adding mayo until you have a dark pink color to it, darker the color the hotter the dip. That's it. Either put it on your salmon or as a side dip. I love anything spicy. I know something is good and hot when my ears start to ring.

Again, thank you for the tartar sauce assitance!

Ron D.
Santiago, Chile