My Sister's Famous (well we love it) Tartar Sauce

By • May 10, 2011 • 16 Comments


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Author Notes: Over the past several years my sister has made herself the queen of sauces. Her salsas, be they red or green, are incomparable. But in my mind, it is her simply heavenly tartar sauce that has earned her that crown.

Her original formula calls for fine diced yellow onions. For those fortunate enough to find themselves among spring ramps, please substitute them in equal quantity for the onions. Trim and slice them on a pretty, thin diagonal, and be sure to include some of the beautiful, tender green. As for the dill, snip some of the first tender fronds, and also chop up some of those lovely, soft stems.
boulangere

Makes 2 1/2 cups

  • 2 cups mayonnaise
  • 1/4 cup first sprout dill fronds and stems, fine dice
  • 1/2 yellow onion, fine dice; don't use red onion because it will turn the sauce pink and people will find that, and you, strange
  • OR
  • 1/2 cup spring ramps, sliced 1/4" thick on the diagonal, some of the tender greens included
  • Zest of 1 lemon, microplaned
  • Juice of one lemon, strained
  • Salt and pepper to taste
  1. Into a stainless steel or glass or pottery mixing bowl, measure mayonnaise, minced dill fronds and tender early stems, and onion or ramps. Use a fine microplane to zest the lemon right into the bowl. Place a fine mesh strainer over a measuring cup or small bowl and ream the lemon to strain out seeds and pulp. Press the pulp with the back of a spoon to extract more juice. Pour into the rest of the sauce.
  2. Whisk all ingredients together. Season to taste with salt and pepper.
  3. Serve with your favorite grilled fish, fish sandwiches, or fish/crab/shrimp cakes in or out of a sandwich. Damn good to dip a grilled ham and cheese sandwich into. Also on fish tacos, and please don't tell me that's heresy.

Tags: dill, lemon, onion, ramps, tartar sauce

Comments (16) Questions (0)

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Summer_2010_1048

almost 3 years ago Midge

I made this the other night using pickled ramps and chopped shallot and we slathered it on soft shell crab sandwiches. Insanely good!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Pickled ramps! And shallots, love it! Insanely envy you those soft-shell crabs.

100_0039

almost 3 years ago VanessaS

Yum, love the idea of having this with grilled ham and cheese!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh try it! One of my favorite Saturday afternoon lunches.

Junechamp

almost 3 years ago ChefJune

June is a trusted source on General Cooking.

a departure from the classic, but sounds awfully good. However, how is this a "spring vegetable" dish?

confused.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Work in progress - have till midnight.

Dscn3274

almost 3 years ago inpatskitchen

Love this!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Seriously good with grilled ham & cheese.

Summer_2010_1048

almost 3 years ago Midge

So glad you posted this! Sounds great.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It was fantastic with your crab cakes.

Me

almost 3 years ago wssmom

This arrived just in time to accompany the crabcakes this evening! Thanks!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmmmm!

Lorigoldsby

almost 3 years ago lorigoldsby

Love the note about the red onions....we always remember those colorful "mistakes"

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Haha! Learned the hard way!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! I hope you can get her to share her salsa recipes, too.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Hereby requested!