Herb Tartar Sauce

  1. Combine the mayonnaise, herbs, sour cream, dill pickles, sweet pickles, egg, jalapeno, onion, capers, pickle juice, lemon juice, and salt and pepper to taste in a blender or food processor and pulse to blend to a chunky sauce.
  2. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
  3. There are many instances in this book, especially for pan- and skillet frying, where instructions call for heating oil or butter until sizzling hot.
  4. Instead of using a thermometer, check the oils readiness by dropping in a pinch of salt or flour; if the oil sizzles when the salt hits the pan, its ready to go.
  5. (When frying chicken and other slow-cooking foods, its important to keep the oil at a consistent temperature to ensure they cook evenly; in recipes like these I always provide an exact temperature and suggest using a thermometer.)

your favorite, fresh herbs, sour cream, dill pickles, sweet pickles, egg, pepper, grated red onion, capers, dill pickle juice, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/herb-tartar-sauce-383664 (may not work)

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