Nalley Tartar Sauce (2024)

FAQs

What is the mother sauce of tartar sauce? ›

Tartar sauce is based on either mayonnaise or aioli, with certain other ingredients added. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill.

Wondering what's in tartar sauce? It's typically made with mayonnaise, chopped pickles or relish, lemon juice, and herbs (like tarragon and dill). There are also a handful of optional ingredients you can add that take the tartar sauce's flavor to the next level. For example, this recipe includes yellow mustard.

Instead of tartar sauce, use a garlicky aioli with or without a little dill or chopped pickle. Another good sauce option that goes well with seafood is a tomato-based co*cktail sauce. Hummus, which is also slightly acidic with lemon juice, can also make a nice dip for seafood.

Spirit vinegar, rapeseed oil, water, sugar, glucose-fructose syrup, gherkins (8%) (gherkins, salt, water, acid (lactic acid)), salt, free range British EGG yolk powder (1,9%)*, modified potato starch, capers (1,3%), MUSTARD flour, thickener (xanthan gum), British parsley (0,18%), preservative (potassium sorbate), ...

Tartar Sauce

Ingredients: Soybean Oil, Pickle Relish (diced Pickles, Vinegar, Salt, Capers, Xanthan Gum, Potassium Sorbate [preservative], Calcium Chloride, Spice Extractives, Polysorbate 80), Egg Yolks, Water, Onions, Distilled Vinegar, Sugar, Spice, Salt, Xanthan Gum, Potassium Sorbate (preservative), Parsley.

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine. However, mother sauces are relevant in all modern cooking practices.

Opened bottles of tartar sauce should remain good for up to six months as long as they're kept in the refrigerator. If you suspect your tartar sauce is going bad, check the bottle for an expiration date. If it has a strange odor or appears to have lost its texture, it's probably time for a new bottle.

Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy. However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.

Tartar sauce. The classic seafood condiment tartar sauce continues the trend that creamy sauces belong toward the bottom of the list. But, it has less than half the calories per tablespoon as ranch and one-quarter the fat content of mayonnaise.

Tartar Sauce Recipe Ingredients

These other key ingredients amp up the flavor even more: Lemon juice – It makes the sauce nice and bright. Capers and diced dill pickles – They add salty, briny flavor. Dijon mustard – It adds extra tang and a peppery bite.

What's good to dip fish sticks in? ›

Legal Sea Foods House Tartar Sauce

Fish sticks have a fairly mild flavor, which is why they can so easily get pushed aside when they're paired with a tartar sauce that's just mid. While tartar sauce is usually little more than mayo mixed with diced pickles, this Legal Sea Foods sauce has so much more going on.

Ingredients. Water, soybean oil, vinegar, sugar, pasteurised egg yolk, gherkins (2.7%), salt, thickener (1442) natural mustard flavour, capers (1%), stabiliser (zantham gum), parsley, garlic powder, preservatives (200,385), herb.

Expeller pressed canola oil, water, relish (cucumbers, water, distilled vinegar, salt, calcium chloride, dried red bell pepper, xanthan gum, spices, natural flavors), cane sugar, distilled vinegar, egg yolks (egg yolks, salt), dried onion, salt, ground mustard seed, xanthan gum, extra virgin olive oil, rosemary ...

(Mayonnaise, one of his essential cold sauces, is now considered the sixth mother.) Once mastered, the secondary sauces (known as “daughters”) are only a few ingredients away, making it possible to execute the entirety of traditional French cooking and access much of the Francophone food diaspora as well.

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

The basic ingredients for Mother Sauce are White Stock, Brown Stock, Milk, Tomato Paste, Clarified Butter. Tomato Paste is a thick paste made from tomatoes that are cooked for several hours to reduce the water content, Tomato Paste tends to have a sour smell and smell of dried tomatoes.

Béchamel can be used as an ingredient in baked pasta recipes like lasagna, and also in casseroles. But it's also the base for some of the most common white sauces, cream sauces and cheese-based sauces.