TARTAR SAUCE (about 1 1/4 cups)
1 cup mayo, homemade if you like
1 tsp spicy brown mustard
2 TBL finely chopped cornichons
2 TBL finely chopped drained capers
1 TBL chopped chives
1 TBL finely chopped tarragon (or 1 tsp dried)
Fresh lemon juice

combine mayo & mustard & all the chopped ingredients. Stir in lemon juice to taste. If the sauce is too thick, thin it by beating a little cold water into it.~~

Here is my recipe. My own "concoction."

1/2 cup mayonnaise
3 TB minced sweet pickle or pickle relish
3 TB finely chopped green olives
1 TB minced onion
dash dry mustard or 1/4 t. prepared mustard
1 TB sweet pickle juice.

Mix well and refrigerate. Increase amounts as needed.

Teresa

Tartar sauce:
1/2 cup mayo'
1 T grated fresh onion
1 1/2 T. sweet pickle relish
2 tsps capers
juice of aboiut 1/4th of a lemon.....about 2 T.
No mustard!!...Ack! LOL! it's like a fish sandwich with mustard! Nope! Not for me!
Linda C

Then don't make it, Linda.

Haha, the one I was going to post was Teresa's, LOL.

I've tried many different recipes for tartar sauce and finally came up with the following. If I happen to have a jar of Sweet Hot Dill Pickles handy I like to use them in this recipe. Otherwise I almost always use Vlasic Pickle Relish.

Tartar Sauce Supreme

1 cup mayonnaise
1/4 cup finely chopped dill pickles or sweet pickle relish
1 hard boiled egg
2 tablespoons chopped green onions or red onions
1 tablespoon drained capers
1 tablespoon chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried tarragon (optional)
1/2 teaspoon worcestershire sauce (optional)
1/4 teaspoon hot pepper sauce

Combine all ingredients in a food processor and pulse to combine.
Taste, add more mayo if desired.
Chill.

NOTE: If I am having coleslaw for the same dinner I like to add about 2 big spoonsfuls to my tatar sauce. I caught on to this trick at a restaurant where I loved their tartar sauce.

Nancy

Sounds like the mustard would be a nice spicy addition. Will have to try it. Seems like we put mustard in just about everything else so why not? I like the hot pepper sauce idea too. Thanks.
RL`

Wow, I'm lazy. I just mix some relish and mayo and let chill.

angelaid, I do that also. It just depends on what I'm making, if it's dinner and some good fish I make the above recipe I posted. But if it's just a quick fish sandwich then I'll just put mayo and relish on the bun...I get lazy too!

Nancy

Oh, surely not-LOL.

I always make it with a little mustard, otherwise it is very bland.

I never put mustard in any other fish dish, so why would I put it into tartar sauce?
Julia Child and Fanny Farmer don't recommend mustard in tartar sauce and they are my mentors.With onion and lemon it's anything but bland.
Of course everyone has their own tastes....but I can't imagine mustard on fish. If the fish sauce need a bit of zip, I add horse radish or cayenne or even a bit of anchovie paste.
To each his own....
Linda C

And everyone has his/her own mentors to a point. I don't blindly follow anyone's food recommendations though OR make a production out of what others' like that I might not.

There's hardly a cup of mustard in each of these recipes anyway so we're not talking about a mustard sauce.

If you have never tried mustard with fish, don't knock it.

OOPS--didn't mean to start a "row" -- will try a couple & see which suits my taste--thx all

Diane

What Ginger recommends, I second!!! Love her ideas!!

Thanks, Glenda. Teresa & Nancy's look good too especially Nancy's with the hot sauce in it.

Just FYI - one of our favorite fish recipes is 1/3 each mustard, mayo and horseradish spread on top of Chilean Sea Bass and roasted in 500 oven for 20 minutes - its really delicious, the crust turns dark brown at the end and it looks beautiful.

Woodie, I'll bet that would work with almost any fish-will save that idea. Thanks. We get an Asian catfish here that we like so will do that soon.
RL`

Here is my favorite....quick and easy. Got it from the side of a Mrs. Paul's Fish Sticks box.

Mrs. Paul's Tasty Tartar Sauce:
3 heaping T of Mayonnaise
2 level T of finely chopped Onions
2 level T of strained Relish
Pinch of Salt - Pinch of Pepper

The secret, of course, is to remove the excess moisture from the relish, if you prefer,you may use chopped sweet or dill pickles in place of the relish. Mix onions, mayonnaise and relish together -- add salt and pepper -- and I guarantee that you'll have the most delicious tartar sauce you've ever tasted.

P.S. Instead of finely chopping, I grate the onion so that there is a bit of onion juice along with the pulp. Also, you can take-away or add according to taste. I like the idea of adding chopped olives.

Woodie, do you think that mix would work on salmon?? I just bought some salmon this AM and thought I would give it a try.
RL`

RL, I honestly can't say about salmon - its a fish that I don't care for so I just don't know if those flavors would go with it or not.

I did find a recipe elsewhere that uses mustard, mayo and herbs over salmon, so I'd say its a definite "maybe" LOL.

Here is a link that might be useful: Salmon

Well, I had already mixed up your concoction so am going to try it tonite. Sure is tasty off of the spoon.
Will let you know but you realize, I like what I like not what is necessarily gourmet.
RL`

Oops, just looked at that recipe and am going to copy it but will go with yours first. Thanks.

Lisbet, that's a good basic recipe & you're right about not getting too much juice from the relish.

Woodie, why wouldn't that work on baked boneless pork chops as long as they weren't fatty?

My husband shrieks at the thought of relish or pickles, he would faint if he knew what was in tarter sauce LOL! But he only uses that variety for battered and fried fish (which we don't have often and tend to get out rather than make in).

We often make baked or grilled fish, which is good on it's own but from time to time it is nice to put something on it. A half and half mixture of real mayo (light) and grainy mustard is nice. If I don't have grainy then dijon does in a pinch. Easy, and tastes really good with the fish. Better than on it's own for sure.

Another nice touch if you like "spicy" is a mix of real mayo (light), a bit of ketchup, and a pea sized amount of good wasabi paste (I get it in a tube). Mix that up well. It's not overly sweet because of using real mayo rather than salad dressing. If you like it sweeter there is no reason why you couldn't omit the ketchup and use just salad dressing and wasabi paste. This one goes real well with fried fish as well. I like that zip to cut through the oil.

Sometimes when I want to add a dimension but don't want mayo, I will make a simple vinagrette (like I would put on salad) and sprinkle that on after cooking. Excellent on simply prepared grilled fish.

LindaC, I understand why you might not like the idea of mustard on fish. But I suggest giving it a bit of a try. When mixed with the flesh of the fish, the mustard no longer tastes like mustard, but through some alchemy becomes just a savory component that really highlights the meatiness of the fish fillet. I find it also takes the "ick" factor out of the aroma of the fish without masquing it - and it certainly won't smell or taste like a hotdog ROFL! Not plain yellow mustard, but grainy mustard or a good dijon.

Woodie, I tried your mayo,mustard, horseradish on the salmon tonite and it was excellent. Keith even said it was "very tasty" so it is a keeper. Thanks a lot.
RL`

RL, I'm glad you both enjoyed this recipe, I'll tell my friend, Marie, that her recipe went all the way to Texas!

Ginger, I've never cooked boneless pork chops in the oven - somehow I'd think they would come out dry or tough. I just don't know - I'm thinking it would be better with boneless chicken rather than pork.

Woodie, I used to make boneless chops in the oven with a mustard & bread crumb coating & they were good. I'll let you know if I try it.

Okay!

Hey! I have a chicken recipe that is similar to your pork chops-will have to look for it. We used to like it.

I just had a couple fish sandwiches made with fresh deep fried crappie, a slice of onion and home made tarter sauce. I threw together some tarter sauce that came out very nice.

Couple dollops Hellman's mayo
capers 15-20 or so smashed with fork
fresh lemon juice
sweet relish
quick squirt of plain mustard
few shakes Tony Chachere's
S&P

I thought the addition of mustard worked very well. I've never added mustard to tarter sauce before but I liked it.

Lucky you, to have crappie. What's Tony Chachere's?

Ginger, it's a seasoning blend. I want to say Cajun or Creole but won't swear to which.

There are several different blends, they're good!

Here is a link that might be useful: Tony Chachere

I'll have to see if it's available in our local little market that carries unusual (for here) goods.

Ginger.. I used the original cajun/creole spice blend. Thanks for the tip on mustard. It'll be a standard addition from now on.

OK, thanks breasley! I'll be sure to look for it & if it's not here I'll order it online.