Author Notes
Classic tartar sauce, plus three tasty variations: Tuscan, South of the Border and Thai. Perfect for shrimp, crab cakes, fish sandwiches and more. —CrepesofWrath
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Ingredients
- Classic Tartar Sauce
-
1/2 cup
mayonnaise
-
1/4 cup
chopped dill pickles
-
1/4 cup
chopped pickled vegetables
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2 tablespoons
lemon juice
- Tartar Sauce Variations: Tuscan, South of the Border and Thai
-
1 tablespoon
finely chopped basil leaves
-
1 tablespoon
finely chopped oregano
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1 tablespoon
olive oil
-
pinch
pinch red pepper flakes
-
2
green onions, chopped
-
1/4 teaspoon
chipotle powder
-
1 tablespoon
cilantro, roughly chopped
-
1 tablespoon
green or red chili sauce
-
2 teaspoons
lime juice
Directions
- Classic Tartar Sauce
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Combine mayonnaise, pickles and vegetables in medium bowl.
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Stir in variations of your choice, or just stick with the original. Chill until ready to use. Serve with cooked shrimp*, fish, crab cakes or on a sandwich.
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*To cook my shrimp, I simply placed a pound of cleaned shrimp in a hot pain with 2 tablespoons of olive oil, 1 teaspoon of salt and a bit of fresh pepper and cooked them over medium heat for 8 minutes or so, until bright pink and opaque. Serve the shrimp hot or cold, depending in your preference (I chose cold and chilled them until ready to serve).
- Tartar Sauce Variations: Tuscan, South of the Border and Thai
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For the Tuscan variety, stir in the basil, oregano, olive oil and red pepper flakes.
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For the South of the Border variety, stir in the green onions and chipotle powder.
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For the Thai variety, stir in the cilantro, chili sauce and lime juice.
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