Tartar SauceI love tartar sauce.  Sure I use it with my Fish & Chips, but I also use it as a dip for my French | Belgian pomme fries, as a spread for my fried chicken Sandwich and even use it with fried oysters | shrimp | prawns | clams | abalone.  This tarter sauce uses my mother sauce White Miso Malt Vinegar Mayonnaise as a building block for the other flavors and textures to play off.  Hopped pickles, capers, tarragon, Sierra Nevada Beer Mustard, malt vinegar and Blis Hot Sauce all combine to make a better tarter sauce recipe, that when served with your any fried seafood, will help redefine Beer Cuisine.

 

Makes: 8 ounces of Tartar Sauce

 

Tartar Sauce
Tartar Sauce
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Hopped pickles, capers, tarragon, Sierra Nevada Beer Mustard, malt vinegar and Blis Hot Sauce all combine to make a better tarter sauce recipe, that when served with your any fried seafood, will help redefine Beer Cuisine.
Servings Prep Time
8 ounce 10 minute
Servings Prep Time
8 ounce 10 minute
Tartar Sauce
Tartar Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Hopped pickles, capers, tarragon, Sierra Nevada Beer Mustard, malt vinegar and Blis Hot Sauce all combine to make a better tarter sauce recipe, that when served with your any fried seafood, will help redefine Beer Cuisine.
Servings Prep Time
8 ounce 10 minute
Servings Prep Time
8 ounce 10 minute
Ingredients
Servings: ounce
Units:
Instructions
  • In a medium sized bowl, add the White Miso Malt Vinegar Mayonnaise, minced Hop Pickles, capers, malt vinegar, chives, thyme, tarragon, beer mustard, hot sauce (the Blis Blast Hot Sauce is made with Founders Kentucky Breakfast Stout) and freshly cracked black pepper. Whisk to combine all the ingredients. Transfer the finish sauce to a seal-able glass jar or serving container. This Tartar Sauce will last for 2 weeks sealed in the refrigerator.
Recipe Notes

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