Ingredients with Measurements:
- 1 cup mayonnaise
- 1/4 cup chopped dill pickles
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine mayonnaise, chopped dill pickles, chopped fresh parsley, chopped fresh chives, prepared horseradish, Dijon mustard, garlic powder, salt, and pepper.
2. Whisk all the ingredients together until well combined.
3. Taste the mixture and adjust the seasoning as needed.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 30 minutes
Temperature:
- Refrigerate at 40°F or below
Serving size:
- Makes about 1 1/2 cups of sauce
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 120
- Total fat: 13g
- Saturated fat: 2g
- Cholesterol: 10mg
- Sodium: 200mg
- Total carbohydrates: 1g
- Protein: 0g
Substitutions for ingredients:
- You can use sour cream or Greek yogurt instead of mayonnaise.
- Instead of fresh herbs, you can use dried herbs.
- If you don't have prepared horseradish, you can use grated fresh horseradish.
Variations:
- Add chopped capers for a tangy flavor.
- Use chopped cornichons instead of dill pickles.
- Add a teaspoon of lemon juice for a citrusy flavor.
Tips and tricks:
- Make sure to refrigerate the sauce before serving to allow the flavors to meld together.
- You can make this sauce up to 2 days in advance and store it in the refrigerator.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This sauce is served cold and does not need to be reheated.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin.
- Garnish with chopped fresh herbs.
Garnishes:
- Chopped fresh herbs
- Lemon wedges
Pairings:
- This sauce pairs well with seafood, especially fried fish.
Suggested side dishes:
- French fries
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
Food safety advice:
- Make sure to refrigerate the sauce and keep it at 40°F or below to prevent bacterial growth.
Food history:
- Tartar sauce is believed to have originated in France in the 19th century.
Flavor profiles:
- Tangy, creamy, and slightly spicy
Serving suggestions:
- Serve this sauce with fried fish, shrimp, or crab cakes.
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