I like this one

http://www.hizzoners.com/recipes/sau...8-tartar-sauce

On 2011-03-24, ImStillMags > wrote:
> I like this one

Yeah, but yer biased.

nb

On Mar 24, 12:15*pm, notbob > wrote:
> On 2011-03-24, ImStillMags > wrote:
>
> > I like this one
>
> Yeah, but yer biased.
>
> nb

I just like what I like, if that's biased....well............ok.

On 3/24/2011 2:13 PM, ImStillMags wrote:
> I like this one
>
> http://www.hizzoners.com/recipes/sau...8-tartar-sauce

Mine is similar to yours, only I use grated onion and I do not use
capers. I always have green onions in the house, so I will give them a
try. I just wanted to say, I appreciate you sharing your recipes.

Becca

On Mar 24, 2:59*pm, Ema Nymton > wrote:
> On 3/24/2011 2:13 PM, ImStillMags wrote:
>
> > I like this one
>
> >http://www.hizzoners.com/recipes/sau...8-tartar-sauce
>
> Mine is similar to yours, only I use grated onion and I do not use
> capers. *I always have green onions in the house, so I will give them a
> try. *I just wanted to say, I appreciate you sharing your recipes.
>
> Becca

thanks, Becca.

On Thu, 24 Mar 2011 16:59:11 -0500, Ema Nymton >
wrote:

> On 3/24/2011 2:13 PM, ImStillMags wrote:
> > I like this one
> >
> > http://www.hizzoners.com/recipes/sau...8-tartar-sauce
>
> Mine is similar to yours, only I use grated onion and I do not use
> capers. I always have green onions in the house, so I will give them a
> try. I just wanted to say, I appreciate you sharing your recipes.
>
Do you put pickle relish in yours?

--

Today's mighty oak is just yesterday's nut that held its ground.

Jalapeno Tartar Sauce

1 cup mayo
1/2 cup chopped onion (1/3 to 1/2 medium onion)
1/2 cup sliced jalapenos (from the jar - not fresh)
2 teaspoons creamy horseradish
2 teaspoon of the pickling juice from the jar of jalapenos
1 teaspoon mustard
1 tablespoon lemon juice
dash of old bay seasoning, salt and pepper

Put onions and jalapenos into food processor first and process until
finely diced, about 30 seconds. Add remainder of ingredients and
process until well mixed (another 30 seconds). If tartar sauce is too
runny add 1 oz. cream cheese to thicken it up. Chill a half hour
before serving.

ImStillMags wrote:
> I like this one
>
> http://www.hizzoners.com/recipes/sau...8-tartar-sauce


Mine is pretty close to that. I don't really measure anything;
mayo, sweet pickle relish, chopped capers (not rinsed), and lemon
pepper -- and a little tarragon if I have any (which I usually don't)

-Bob

Sitara wrote:

> I like this one
>
> http://www.hizzoners.com/recipes/sau...8-tartar-sauce

Could you please fix the misspelling "Tarter" in the leading paragraph? The
recipe looks okay, but I'm not all that big a fan of tartar sauce ("Is it
made from real Tartars?"); I like rémoulade better -- or even homemade
Thousand Island dressing.

Tangentially, Lin and I will be celebrating our fourth anniversary a couple
weeks from tonight. The fourth anniversary is the "fruit" anniversary. I'm
planning to make a "fruits de mer" platter as part of our dinner, which will
undoubtedly contain one of the aforementioned sauces.

Bob

On Thu, 24 Mar 2011 18:51:28 -0700 (PDT), "Michael O'Connor"
> wrote:

> Jalapeno Tartar Sauce

What do you use it with?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Thu, 24 Mar 2011 18:51:28 -0700 (PDT), "Michael O'Connor"
> wrote:

>Jalapeno Tartar Sauce
>
>1 cup mayo
>1/2 cup chopped onion (1/3 to 1/2 medium onion)
>1/2 cup sliced jalapenos (from the jar - not fresh)
>2 teaspoons creamy horseradish
>2 teaspoon of the pickling juice from the jar of jalapenos
>1 teaspoon mustard
>1 tablespoon lemon juice
>dash of old bay seasoning, salt and pepper
>
>Put onions and jalapenos into food processor first and process until
>finely diced, about 30 seconds. Add remainder of ingredients and
>process until well mixed (another 30 seconds). If tartar sauce is too
>runny add 1 oz. cream cheese to thicken it up. Chill a half hour
>before serving.


That would be a nice sandwich spread for pork, beef, chicken.
Janet

On 3/24/2011 6:51 PM, Michael O'Connor wrote:
> Jalapeno Tartar Sauce
>
> 1 cup mayo
> 1/2 cup chopped onion (1/3 to 1/2 medium onion)
> 1/2 cup sliced jalapenos (from the jar - not fresh)
> 2 teaspoons creamy horseradish
> 2 teaspoon of the pickling juice from the jar of jalapenos
> 1 teaspoon mustard
> 1 tablespoon lemon juice
> dash of old bay seasoning, salt and pepper
>
> Put onions and jalapenos into food processor first and process until
> finely diced, about 30 seconds. Add remainder of ingredients and
> process until well mixed (another 30 seconds). If tartar sauce is too
> runny add 1 oz. cream cheese to thicken it up. Chill a half hour
> before serving.

It looks very good and I will add it to my stash of recipes.

Thanks

Wayne

On Mar 24, 11:25*pm, "Bob Terwilliger" >
wrote:
> Sitara wrote:
> > I like this one
>
> >http://www.hizzoners.com/recipes/sau...8-tartar-sauce
>
> Could you please fix the misspelling "Tarter" in the leading paragraph? The
> recipe looks okay, but I'm not all that big a fan of tartar sauce ("Is it
> made from real Tartars?"); I like r moulade better -- or even homemade
> Thousand Island dressing.
>
> Tangentially, Lin and I will be celebrating our fourth anniversary a couple
> weeks from tonight. The fourth anniversary is the "fruit" anniversary. I'm
> planning to make a "fruits de mer" platter as part of our dinner, which will
> undoubtedly contain one of the aforementioned sauces.
>
> Bob

Tarter sauce and Thousand Island dressing do not usually have the same
uses. The dressing is for salad and/or as a sandwich spread, and
tarter sauce is for fish. At least in my house.

N.

On Thu, 24 Mar 2011 21:25:14 -0700, "Bob Terwilliger"
> wrote:

>Sitara wrote:
>
>> I like this one
>>
>> http://www.hizzoners.com/recipes/sau...8-tartar-sauce
>
>Could you please fix the misspelling "Tarter" in the leading paragraph? The
>recipe looks okay, but I'm not all that big a fan of tartar sauce ("Is it
>made from real Tartars?"); I like rémoulade better -- or even homemade
>Thousand Island dressing.
>
>Tangentially, Lin and I will be celebrating our fourth anniversary a couple
>weeks from tonight. The fourth anniversary is the "fruit" anniversary. I'm
>planning to make a "fruits de mer" platter as part of our dinner, which will
>undoubtedly contain one of the aforementioned sauces.
>
>Bob
>
Dang!!! has it been four years already?
Congrat's guys

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Mar 25, 12:47*am, sf > wrote:
> On Thu, 24 Mar 2011 18:51:28 -0700 (PDT), "Michael O'Connor"
>
> > wrote:
> > Jalapeno Tartar Sauce
>
> What do you use it with?
>

I usually serve it with crab cakes.

> It looks very good and I will add it to my stash of recipes.

Thanks. I was making crab cakes one day and thought I would try my
hand at making tartar sauce, and came up with this on the first try.
I don't like pickles or relish, and I thought I would try jalapenos.
One thing I like about the recipe is the items in it just about any
cook would have in their kitchen, and it takes less than five minutes
to put together. Also, it tastes much better than bottled tartar
sauce. The key ingredient is the two teaspoons of the juice from the
jar of jalapenos, that vinegar taste gives it a real kick. Also, I
prefer brown or creole mustard to yellow mustard in this recipe.