Tartar Sauce

 

Over the years I really never gave much thought to tartar sauce, most probably because I found the name repellent, and refused to eat it as a youth. It wasn’t until we were living in England, and regularly having fish and chips, that I decided to give it a try. Once I did, and realized what a lovely enhancement it was to a nice piece of fried haddock, I decided to make it on my own. I have been doing that for many years now, totally ignorant to the fact that there are more recipes than just one.

 

 I recently had the opportunity to get an advanced look at The Hog Island Book of Fish and Seafood (Released TODAY!), and the first thing I did was to try the recipe for tartar sauce. It was unique to my experience for a variety of reasons, one of which is that it included a hard-boiled egg. Wow! What a difference an egg makes; this is so good that it nearly stands on its own. It would be a wonderful dip for crudités, or even spread on a cracker. That said, I did use it, as intended, when I had fish and chips and absolutely loved it. This is but one of many delicious sounding and unique recipes in this book. Make the tartar sauce; buy the book.

Tartar Sauce
From The Hog Island Book of Fish and Seafood by John Ash
Makes about 2 cups

1 c. mayonnaise
1 large hard boiled egg, chopped
1 T. sweet pickle relish
2 t. drained capers, chopped
1 T. Dijon mustard
1 T. finely chopped fresh chives
1 T. finely chopped flat leaf parsley
Kosher salt and freshly ground pepper

In a small bowl, gently stir the mayonnaise, egg, relish, capers, mustard, chives, and parsley together. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate for at least one hour before using. Store refrigerated for up to three weeks.

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  Disclosure: I received a complimentary copy of this book from Abrams Books as a member of their Abrams Dinner Party 2022-2023.