Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Sunday, August 26, 2012

Cajun Tartar Sauce

  • 1 cup mayonnaise
  • 1 Tbs sweet pickle relish
  • 1 Tbs dill pickle relish
  • 2 Tbs chopped white onion
  • 1 Tbs chopped capers
  • 2 Tbs lemon juice
  • 1 tsp chopped dill weed (optional)
  • dash of Tabasco

All the ingredients are 'to-taste', but this is a good starting point. Mix all of the ingredients in a glass bowl. Cover and refrigerate for at least a couple of hours. It can be used immediately, but its best if kept refrigerated over night.

Hint: Use lemon juice to adjust the consistency to your taste.

When I was growing up, I prided myself for being the family 'Saucier'. I was in charge of preparing all of the sauces. I could 'eye-ball' the measurements, and I never needed a measuring spoon.

Making a good tartar sauce is an art. The ingredients are simple, but knowing how to get just the right consistency takes a little time and practice. Sometimes I would make it thick, if it was going to be used to dip fried oysters, for example. Other times I would thin it out a bit, if it was going to be used on a flounder po-poy. I think you'll find that this simple recipe tastes as good, or better than most store-bought tartar sauces.

Enjoy!
KT

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