I know, you've been waiting for the Tartar Sauce that you want to serve with the Crab Cake recipe that was posted a couple of days ago. Your patience is going to be rewarded below. As with most sauces, freshly homemade is superior to anything you buy from the store. Having said that, the base of tartar sauce is mayonnaise and I have to admit I rely on good old Hellman's (or sometimes I'll try out a natural brand from Whole Foods). In a perfect world, I'd prefer to start out with a homemade version; however, I am still practicing the technique to make it from scratch. Sometimes it comes out as a smooth emulsion, but too often my result is a separated mess. So, now that the truth is out, I'll have to get to work on that and let you know when I discover the secret for perfect mayonnaise. For now, I think you'll be pleased with the zestiness and freshness of this recipe... even with Hellman's. It's marvelous served not merely with crab cakes, but try it with deep-fried scallops, poached salmon or in a bay shrimp salad with dill. Mmmm...
1 cup mayonnaise, homemade or store-bought
1 t grated lemon rind
2 T lemon juice
1 t Worcestershire sauce (or try Bragg's Amino Acids)
Dash of Tabasco sauce
1/4 cup pickle relish (or chopped cornichons)
1/4 cup chopped parsley
2 T minced shallots
2 T capers, drained
Sea salt and freshly ground pepper, to taste
Gently fold all the ingredients together in a mixing bowl. Refrigerate for about an hour before serving to allow the flavors to develop.
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