Our Not So Secret Sauces

When MK and I first got together we used a lot of traditional cocktail and tartar sauces.  We like sauce, and a lot of it.  The recipes were very straight forward.  Cocktail was used for peel n eat shrimp, raw oysters, really anything worth dipping.  The tartar was used to schmear on fish sandwiches, a fried Po’boy, and fried cocktail fingers, again, anything worth dipping.  After working at Houston’s in Atlanta, where we met, we took their Chef sauce and altered it a bit.  This was more herbaceous and closer resembles a remoulade with the addition of cornichon and caper berries.    

Tartar Sauce

Half cup mayo
Quarter cup sweet pickle relish
Quarter cup minced onion
1 lemon juice and zest
Couples shakes Worcestershire
Couple shakes Crystal
Salt and pepper to taste

Combine all ingredients in a bowl and mix well.

Our new and improved Tartar

Half a cup mayo
1 tablespoon anchovy paste
2 tablespoons chives
2 tablespoons flat leaf parsley
1 lemon juice and zest
1 tablespoon capers, minced
2 tablespoons cornichon, minced
Couples shakes Worcestershire
Couple shakes Crystal
Salt and pepper to taste

Combine all ingredients in a bowl and mix well. So delicious you’ll want to swim in it!

Cocktail Sauce

Half cup ketchup
Quarter cup prepared horseradish – this can be done to taste, we like it spicey, so we use a lot.
1 lemon juice and zest
Couples shakes Worcestershire
Couple shakes Crystal
Salt and pepper to taste

Combine all ingredients in a bowl and mix well.