Ingredients for Tartare Sauce For Fish Seafood Tartar Sauce
- 2 large egg yolks
- 1/2 teaspoon salt
- White Vinegar
- Lite Olive Oil
- Fresh Lemon Juice
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped dill pickle
- 1 tablespoon capers (drained)
- Fresh Parsley
- Water
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How to Make Tartare Sauce For Fish Seafood Tartar Sauce
- In a blender or food processor, combine 2 large egg yolks, 1/2 teaspoon salt, and 1 tablespoon white wine vinegar. With the blender running on high speed, slowly drizzle in 1 cup of vegetable oil in a thin, steady stream. Blend for a few seconds after each addition until fully emulsified.
- Once all the oil is incorporated and the sauce resembles mayonnaise, stir in 1 tablespoon lemon juice and 1 tablespoon of water.
- Gently fold in 2 tablespoons finely chopped green onions, 2 tablespoons finely chopped dill pickle, 1 tablespoon capers (drained), and 2 tablespoons chopped fresh parsley.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve alongside your favorite seafood or fish.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
15g
Fat
164g
Carbs
2g
