Saturday, January 28, 2012

Green Tartar Sauce


We were blessed with 82 degrees of sunshine today. Since it is January, I have to admit, I thought about putting my cooking tools down and just spending the day at the pool. But I got some really great fresh wild caught fish that I want to use tonight. With fish comes the need for tartar sauce. I like to make my own. I adapted this recipe from Rick Moonen. 
Green Tartar Sauce 

1/4 cup chopped baby dills 

1 tablespoon chopped capers
1 medium shallot coarsely chopped
2 cups mayo
1/2 tsp dijion mustard
2 TB chopped fresh dill
2 TB chopped fresh chives
2 TB chopped fresh parsley
1 tsp fresh lemon juice
1/2 tsp white pepper
1/4 cup olive oil
Put everything in the blender with the exception of the baby dills. Blend until creamy, scraping down the sides of the blender to make sure it all gets in there good. Stir in dills. Put in glass jar and store in the fridge until ready to use. 

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