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Tartar Sauce and Remoulade
using gourmet pantry staples from The Posh Gourmet
Recipes courtesy Sandie Jarrett

Contents:

Simple Remoulade

"Beginners" Creole Remoulade

Chipotle Lime Tartar Sauce

 
Simple Remoulade

When I need a quick little dollop of tartar sauce, I find that this recipe does the trick in a flash.  You can add your favorite dried or fresh herbs to compliment the food you are serving with the Remoulade.

Makes about 2/3 cup

Ingredients

1/2 cup good quality mayonnaise
1 tablespoon mustard (Dijon works well)
1 tablespoon ketchup
2 green onions, thinly sliced
2 teaspoons Italian flat leaf parsley, minced
1 - 2 cloves garlic, minced
sea salt and cracked black pepper to taste

Method
  

Put all ingredients, except for the salt and pepper, into a bowl.  Blend with a whisk or fork.  Refrigerate for an hour, then check the flavor and adjust the seasonings to taste.  By allowing the flavors to develop before adding too much seasoning, you can customize basic recipes to suit your personal taste.   Add additional garlic, green onion, etc.  Let your 'taster' be your guide!

Store, covered in the refrigerator for up to 3 days.

 

"Beginners" Creole Remoulade

makes about 2/3 cup

Ingredients

1/2 cup mayonnaise
1 tablespoon Creole or whole-grain mustard
1 tablespoon ketchup
1 tablespoon green onions, finely chopped
2 teaspoons parsley, finely chopped
1 small clove garlic, minced
dash of Swamp Scum Sauce or hot pepper sauce, optional


Method

Add all ingredients to a small bowl and blend with a whisk.  Add Swamp Scum Sauce or hot pepper sauce to taste. 

Best if chilled before using.  Store in the refrigerator, covered for up to 3 days.

 

Chipotle Lime Tartar Sauce

Tartar sauce is the condiment of choice for fried fish or shrimp.  It is also delicious spread on sandwiches.  I love a generous dollop on a Garden Burger with a thin slice of red onion, a generous handful of fresh sprouts, and a tomato slice, served on a toasted whole wheat bun.

This recipe uses an uncooked egg to create a delicious homemade mayonnaise.  If you  or your doctor have issues with raw eggs, see the Cook's Notes following the recipe.  you can substitute 1 1/4 cup prepared mayonnaise for the egg, lemon juice

Makes 1 1/3 cups

Ingredients

1 very fresh egg
1 tablespoon parsley, chopped
2 green onions, chopped
1 cup garlic infused olive oil or grapeseed oil
pinch of cayenne pepper, or to taste
1 tablespoon Chipotle-Lime Mustard
pinch of sea salt

Method

Put the egg, lemon juice, parsley, and green onions in a blender jar or food processor bowl and process for 15 seconds.  With the motor running, pour the oil through the feed tube in a slow, steady stream.  Add the remaining ingredients and pulse a few times to blend.

Cover and refrigerate for at least an hour.  Check the flavor and adjust the seasonings to taste. Best if used within 24 - 48 hours.   

Cook's Notes:

You can substitute 1 1/4 cup prepared mayonnaise for the egg, 1 tablespoon of the lemon juice, and the olive oil.  Add all ingredients to the food processor and pulse several times to blend or whisk together in a bowl. 
 

 

Links to Products Used in These Recipes:Gourmet Olive Oils | Grapeseed Oil | Sea Salts & Seasonings | Condiments
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Fountain Valley, CA 92708
714-839-7642

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