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Tartar Sauce Recipe

Tartar Sauce

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Average Rating:

Total Reviews: 19

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  • on December 25, 2012

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    This was my first time making mayonnaise, and it was surprisingly easy. Came together very well and was very tasty. Just follow the directions as they are. It did make way too much. We threw away more than half just because we could not use it fast enough.

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  • on December 08, 2011

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    Just have to say to the last reviewer that "receipt" is a valid alternative to the word recipe. I love everything I've tried by Anne Burrell and I hope all of us can stick to reviewing recipes rather than each other!

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  • on September 14, 2011

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    Re; Lucy's comment/rating....a RECEIPT is the piece of paper they give you at the store after you buy and pay for something. A RECIPE is a list of ingredients used to make a dish of food. I wouldn't mind if it was a one time error, but you used the wrong word more than once, and you have an air about you that indicates you think you are superior to the rest of us. This is not a website where you get RECEIPTS.

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  • on July 21, 2011

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    Loved it! However it sure makes a ton.

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  • on July 19, 2011

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    Love you dearly, Anne, but basic elementary school science here---the acid is NOT the emulsifying agent in mayonnaise. The egg yolk, which contains lecithin, is the emulsifying agent. It never fails to amaze me how many Food Network hosts/chefs don't understand this basic fact.

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  • on March 25, 2011

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    Very good tasting - but holy cow did it make a lot. Way too much for the amount of fish you will be frying, so unless you want to save some, I'll cut it in half next time. I could not find whole grain mustard, so used stone ground instead. I will use this again.

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  • on January 25, 2011

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    I made the whole "The Secret To Fish And Chips" meal and it all turned out great. I thought that making the mayo would be tough since it was my first time trying anything like this, but it came out great, I did exclaim "hey what do you know I did it, I made mayo". The only negative I have to say is that the sauce was a little strong on the pickle side, but that may just be a personal palette thing.

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  • on January 23, 2011

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    I love Anne Burrell, so I am going to try this receipt. I love to read these reviews and I have alway gotten great tips. However, on reading these particular reviews I see that people rated the receipt without trying it. Let me clear this up..you can't post your comment/question without a rating. Because of this, there were a few negative comments. Come on now...this is a place where everyone shares info. Comments to another rater can be made without being nasty. And for anyone wanting to make a nasty comment to me.,..go ahead, it only shows your ignorance.

    lucy

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  • on June 17, 2010

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    We really enjoyed this entire meal.
    I feel for the people who write in and have questions about ingredients. I have learned to go to Google to find my answers.Recently, a receipe called for Verjes, well what was that;went to Google and pronto found my answer and a website for ordering. Sometimes we forget the tools we have available to us. You can also go to Google and be prompted to a sight where you can scale back the amount in a recipe. I was given a recipe that made a gallon of remoulade sauce and found the sight to reduce or enlarge a recipe and again I had a receipe using the same ingredients but only one cup of remoulade sauce instead of a gallon.

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  • on April 01, 2010

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    I loved this. for the ones with questions..any dill pickle or pickle relish...I mean really have you not ever seen commercial tarter sauce...if no food processor a blender works just fine...I almost fine it easier to do it in a blender

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