LEMON-THYME TARTAR SAUCE
Source of Recipe
"Ralph Brennan's New Orleans Seafood Cookbook"
Recipe Introduction
This slightly pungent tartar sauce is a fine accompaniment to fried
seafood. As for the lemon mayonnaise listed as the first ingredient,
substitute a good full-fat store-bought brand and add lemon juice to
taste
List of Ingredients
1 1/2 cups freshly prepared lemon mayonnaise
1/2 cup very finely chopped dill pickle
1/4 cup finely sliced green onion, mostly green parts
1 1/2 teaspoons very finely grated fresh lemon zest
1 tablespoon plus 1 teaspoon minced fresh thyme leaves
1 tablespoon minced fresh Italian flat-leaf parsley leaves
1 tablespoon capers, rinsed and chopped very fine
1/4 teaspoon kosher salt, plus to taste
1/4 teaspoon Tabasco sauce or other relatively hot Louisiana pepper
sauce
1/8 teaspoon freshly ground black pepper, plus to taste
Recipe
Thoroughly combine all the ingredients in a medium-size nonreactive
mixing bowl (that would be stainless steel, glass, enamel, ceramics,
clay or heat-proof plastic).
Before using, refrigerate overnight in a covered, nonreactive
container to allow time for the flavors to bloom, then season with
more salt and pepper if needed. The sauce will keep, refrigerated,
for up to four days. Makes about 21/4 cups.
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