You Have To Try Teri’s Delicious Tartar Sauce Now
This is not your mama’s Tartar Sauce recipe. Tartar Sauce done right is truly amazing. But when most people think of this sauce, they imagine it super sweet. This is not that. This incredibly delectable version is a brilliant concoction of, among other things, shallots and Cerignola olives, if you can find them.
Elevate Your Fish Game
Tartar Sauce is a condiment for fish. It’s amazing with grilled salmon or any sautéed piece of fish, and out of this world on a fried fish sandwich.
Gourmet Inspiration: Crafting the Perfect Tartar Sauce
Making your own sauce means you can really make it into something you love. I got the idea to use tarragon from a Gourmet magazine recipe in the ‘90s! You don’t have to love tarragon, but as an element in this recipe, it’s absolutely brilliant. And by the way, you can take out the tarragon and use basil or chive.
The Versatility of Homemade Tartar Sauce
This wonderful take on Tartar Sauce isn’t exclusively for my salmon cakes, even though it’s one of the most delicious ways to enjoy it. It’s also lovely to use as the basis for a quick tuna salad: simply use tuna from a can and this sauce.
Try Teri’s favorite salmon patties with this tartar sauce!
Everyone loves my Whole30 Salmon Burgers! I’ve been making these beauties for more than 30 years, and today, I’m excited to share with you how to make salmon patties that will become a staple in your kitchen.
Tarragon Tartar Sauce
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 2-3 cups
- Category: magic elixirs
- Method: Blended
- Cuisine: American
- Diet: Gluten Free
Description
This is not your mama’s Tartar Sauce recipe. Tartar Sauce done right is truly amazing thanks to the use of Tarragon!
Ingredients
1 ½ cups Mayonaise ( I use homemade Mayo)
3 shallots, finely chopped
4 cornichons, finely chopped
18 green olives, pitted and finely chopped (I use Cerignola)
1 ½ Tbsp fresh tarragon leaves, finely chopped
1 Tbsp cider vinegar, or to taste
Tabasco, to taste
Instructions
In a medium bowl, add all ingredients, stirring until well combined.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 43
- Sugar: 0.7 g
- Sodium: 120.7 mg
- Fat: 3.4 g
- Carbohydrates: 2.5 g
- Protein: 0.7 g
- Cholesterol: 2.4 mg
Do you have a copy of the No Crumbs Left cookbook yet?
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.
Tried your onions and they were so good.
Keep coming back for more.
I think you’ve changed my food life!
Nothing makes me happier !
So glad I found you!!!
the feelings mutual !
you are an inspiration…. such an appreciation of life…. in this time of crazy, your joyous, generous, gracious, and light hearted spirit lifts us all up where we belong.
Your recipes and photos are amazing!! I’m a foodie and I can’t wait to try these!!
Silly question, but is the salmon raw before placing in the food processor? Thank you for all the healthy and inspiring meals!
I’m wondering this too!
yes the salmon is absolutely raw
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Do these freeze well? Would like to do some Whole30 meal prep and make these in advance. Thank you!
These look delicious!! The ones i make have the almond flour mixed into the patties. The bowls are all lovely, I especially love the ones in shades of blue??
Is there an easy way to remove the skin from the salmon?
Take a sharp knife and gently pull a part one edge of the salmon from the skin and then just pull or remove with a knife
Those salmon cakes are heavenly good, and the sauce…omg. Amazing.
The sauce is wonderful just with tunafish as a springboard to tunafish salad
These are so lovely!! They have so much flavor and are so delicious.
I just made these tonight they were delightful! I didn’t have the chives or tarragon but added parsely and cilantro to the tartar sauce, also cut backs but on the old bay. The fish cakes were excellent- such nice flavors and the salmon pronounced but not too fishy – I served them over a carrot cabbage slaw dressed simply with olive oil, clementine juice, salt and pepper and a squeeze of hot sauce. Such a nice way to mix it up with salmon I’m so bored of baking it in my toaster oven! Thank you!
Thank you so much… This is a favorite for me
I had trouble keeping the patties formed. Any tips? Flavors were still wonderful!
What kind of salmon do you use? Some are more intense and oily in flavor and others are not. Does it matter?
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