Tartar Sauce is served with most types of fish dishes and if you make your own you will discover a taste that can never be reproduced by something you buy from the supermarket shelf.
It isn’t difficult to make and only takes a few minutes of your time: The result is a sauce that will have people talking about your meal with the reverence normally reserved for restaurant meals.
I challenge you to take 15 minutes—10 to boil the eggs and 5 to make the sauce.
Ingredients
2 eggs hard-boiled then separated and whites discarded
2/3 cup (150 ml)commercial mayonnaise or make your own
1 tsp of chopped capers
1 tsp of chopped Dill pickles (Gherkins)
1 tsp of chopped fresh parsley or 1/2 tsp dried parsley
1 tsp of chopped fresh chives or 1/2 tsp dried chives
1 tsp of lemon juice.
Instructions
Rub the egg yolks through a strainer (sieve) into a non-metallic mixing bowl.
Add the remaining ingredients and mix well.
Serve chilled. The sauce can be made up to 2 hours before you serve the meal and kept in the refrigerator.
Tartar Sauce is served with most types of fish dishes and if you make your own you will discover a taste that can never be reproduced by something you buy from the supermarket shelf. It isn’t difficult to make and only takes a few minutes of your time: The result is a sauce that will have people talking about your meal with the reverence normally reserved for restaurant meals. I challenge you to take 15 minutes—10 to boil the eggs and 5 to make the sauce.
Ingredients
2eggs hard-boiled then separated and whites discarded
2/3cup150 mlcommercial mayonnaise or make your own
1tspof chopped capers
1tspof chopped Dill picklesGherkins
1tspof chopped fresh parsley or 1/2 tsp dried parsley
1tspof chopped fresh chives or 1/2 tsp dried chives
1tspof lemon juice.
Instructions
Rub the egg yolks through a strainer (sieve) into a non-metallic mixing bowl.
Add the remaining ingredients and mix well.
Serve chilled. The sauce can be made up to 2 hours before you serve the meal and kept in the refrigerator.
Greetings, I am Donnie Caves, the driving force behind Recipes Mania. I am thrilled to welcome you to my kitchen on the internet, where I strive to satiate your culinary curiosity with a medley of recipes, cooking tips, and foodie insights.My earlier life was deeply rooted in farming, where I honed a genuine appreciation for the earth's generous offerings. However, an unforeseen accident shifted my life, leading to physical paralysis. The farmer in me didn't falter; instead, it found a new field to cultivate - the kitchen and the written word.Recipes Mania is more than a website; it's a testament to the transformative power of passion and resilience. The accident may have reshaped my physical capabilities, but it magnified my spirit's zest. This new zest led me to create Recipes Mania, a place where I channel my love for food and share the joy of cooking with the world.Each recipe, cooking tip, and food article you find on Recipes Mania reflects my personal journey of exploring the world of culinary delights. They are a testament to my belief that good food, like good thoughts, has the power to uplift and rejuvenate the spirit.But Recipes Mania isn't just about my culinary adventures. I also believe in the enriching power of shared experiences, and thus, this space is also a platform for you to share your favorite recipes, cooking hacks, and food stories.The vision of Recipes Mania extends beyond its digital pages. I hope it spills into your kitchen, inspiring you to experiment, create, and most importantly, enjoy the process of cooking. The goal is to ignite a love for food that transcends cultural and geographical boundaries, creating a global community of food enthusiasts.On a practical note, Recipes Mania also helps me meet the financial challenges posed by my accident. Running this site keeps me busy and productive, adding a sense of fulfillment and purpose to my life.In essence, Recipes Mania is about celebrating life, resilience, and the joy of cooking. It's a showcase of the healing power of good food, the strength of the human spirit, and the joys of sharing our culinary adventures.Join me in this journey of exploring tastes, savoring flavors, and creating magic in the kitchen. Bon Appétit!
Donnie Caves, previously a farmer, now shares his love for cooking through delicious recipes and culinary insights at Recipes Mania, proving resilience and passion can create culinary magic.
