Fish, Recipes, Sauces, Vegetarian

Green Tartar Sauce

September 21, 2013

Green Tartar SauceThere is “tartar sauce” and then there is green tartar sauce. It is much more lively in both color and flavor and goes especially well with a number of salmon dishes and grilled ahi burgers.  Full of fresh herbs, tangy cornichons and capers, it is a world apart from your ordinary tartar sauce.  I cannot remember where I found this recipe after an internet search.  In any case, it’s been a staple in our home for years.  Green Tartar Sauce HerbsAfter quickly chopping up the herbs, cornichons and shallot, everything goes into the food processor for a quick whirl.

Green Tartar Sauce #2

Green Tartar Sauce

Makes about 3/4 cup

Ingredients

1/4 cup chopped cornichons

2 1/2 tablespoons rinsed and chopped capers

1 small shallot, chopped

1/2 cup mayonnaise (I use low fat)

1 teaspoon Dijon

1 1/2 tablespoons chopped dill

2 tablespoons chopped parsley

2 tablespoons chopped chives

1 teaspoon lemon juice

1/2 teaspoon freshly ground pepper

1/4 cup olive oil

Preparation

Coarsely chop the cornichons, capers and shallot.  Place in a food processor (I use the small bowl of my KitchenAid) and pulse a few times just to combine.  Add mayonnaise, mustard, herbs, lemon juice, and pepper and process for about 6 seconds to blend well.  Scrape down the sides of the work bowl and pulse a few more times.  Open the pour spout and with the motor running, slowly drizzle in the olive oil.  Transfer the tartar sauce to an air-tight container and refrigerate until ready to use.

***The recipe suggests making the tartar sauce 24 hours in advance to allow the flavors to develop.  I usually forget to do this and make it the same day I plan to use it and it still tastes great.

 

 

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