Recipe of the Month

Tartar and Cocktail Sauces

If you went to the Fall Gathering, you had the pleasure of tasting some great sauces with that fried fish.  Borg (AKA Jeff) has consented to reproduce them here, for your eating pleasure!

Note:  All quantities are approximate - adjust to your own taste.

Tartar Sauce

2 cups mayonnaise
1/4 cup sweet pickle relish
2 big tablespoons of creole or dijon mustard
1 teaspoon dried dill

1 teaspoon salt
1 teaspoon Worchestershire Sauce
1/2 teaspoon ground white pepper
Juice of one lemon.

Mix all ingredients well.  Refrigerate for at least an hour before serving.  Will keep several days refrigerated.

Cocktail Sauce

2 cups Ketchup
2 big tables spoons prepared horseradish*
2 tablespoons creole or dijon mustard
1teaspoon Tony Chachere's Original Creole Seasonings

1 tablespoon Worchestershire Sauce
1/2 teaspoon ground black papper
Juice of one large lemon.

*not horseradish sauce - find in the refrigerated section of produce or dairy.

Mix all ingredients well.  Refrigerate for at least an hour before serving.  Will keep several days refrigerated.

For a true romoulade sauce add 1 cup may, 2 more tablespoons creole mustard, 1/4 cup each of minced onion and celery, 2 cloves minced garlic.  I also like to substitute all or half the ketchup with Heinz Chili Sauce and add a couple of chopped hard-boiled eggs and a few chopped olives.  This makes an awesome spread for "po-boys".

 

From Borg's Kitchen