Sauced: Extra Tangy Tartar Sauce
I've always equated tartar sauce only with seafood, and not being a big fan of our friends of the sea, my run-ins with this sauce have been few. Since I'm learning to become a better seafood eater, I thought it was time to fold tartar into my diet—and lo and behold, I found out this stuff can be great on so many things.
If you trace tartar back to its hazy origins, you'll find it was most likely a French concoction to complement steak tartar. I formulated a fairly standard tartar recipe—mayo mixed with pickles, shallots, capers, parsley, lemon juice, and Dijon—and felt free to use this creamy, slightly sour, and briny sauce on whatever I felt like.
I did fry up the standard fish and chips for my wife, while I took the sauce on a run with chicken. We both agreed that it was amazing with everything that we dunked into it, and went through nearly half the batch in one sitting. The other half is still sitting in the fridge, knowing it can find good uses beyond seafood—like topping burgers, a dip for veggies, or spread onto sandwiches, just to name this first things to come to mind.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.