Do you like Tartar Sauce?
yes, i do
thatmikeykid: but sandy always forgets to get it. :P
get as in buy? Why? Lemon juice, mayo, relish, capers (optional). Mix in a bowl with a fork.
FoolProof: I don't have most of those components on hand. I don't have any tartar sauce on hand, either.
fabulon7: I assumed get as in "pick up with the fish & chips".
Schauspieler: yeah, I like tartar sauce....but like you said you can't really get the good stuff anymore....kinda sad....the same with cocktail sauce....most places just slop out ketchup with horseradish like flavoring....*sigh*
dude, that's what cocktail sauce is.
Schauspieler: No, it's not
So you're saying that if I mix horseradish, ketchup, some basic spices, and lemon juice, that isn't cocktail sauce? What makes cocktail sauce 'real?'
fabulon7: Belief.
Bay Leaf? I've never thought of that. It's just crazy enough to work!
Schauspieler: What I was saying is the cocktail sauce served by most resturants is ketchup and a horseradish flavoring...flavoring, not real horseradish.....Actual cocktail sauce is not ketchup and artifical flavorings....this is my favorite recipe for it:  
Alton Brown's Cocktail Sauce  
1 (14 1/2-ounce) can diced tomatoes, drained  
1/2 cup prepared chili sauce  
4 tablespoons prepared horseradish  
1 teaspoon sugar  
Few grinds fresh black pepper  
1/2 teaspoon kosher salt  
1 tablespoon olive oil  
place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.  
I was mostly just busting your chops. I don't know how I feel about using canned tomatoes instead of ketchup for cocktail sauce. The two don't always equate well. I know Alton Brown is worshipped as some sort of food god on LF, but that dude has some funky ideas sometimes. I'll take your word that this is good, though. Maybe sometime I'll be feeling fancy enough to try it.  
"Prepared horseradish" usually makes me angry. There's too much glop and not enough horseradish in it for my taste. It's yet another condiment that has more stuff in it than it should. Horseradish, vinegar, salt. all the rest of the stuff is just window dressing.
Schauspieler: Yeah, i know. But to me ketchup gives cocktail sauce a weird's the vinagar mostly....shellfish in my opinon doesn't go well with a sauce that has vinagar in's too much a piece of fried cod is great with malt vinagar....but not shrimp IMHO
Interesting. I'll have to try it Alton style just to see if I can see what you mean.
fabulon7: Maybe it's the English population around here, but there are a lot of places with good real tartar sauce.
dude, that's what tartar sauce is.
FoolProof: Two times on two sauces. LOL.
FoolProof: It's kinda like wasabi. All places do is give you some kind of green hot mustard horseradish paste.
Schauspieler: And this is what tartar sauce is  
*1 egg  
1 tablespoon minced garlic  
2 tablespoons fresh lemon juice  
1 tablespoon chopped parsley  
2 tablespoons minced onions  
2 tablespoons pickle relish  
1 tablespoon Dijon mustard  
1 cup vegetable oil  
Freshly ground black pepper  
Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick. Season with salt and pepper. Remove from the processor, cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Yield: 1 1/3 cups  
deathburger: Egg + oil = Mayo. Why not skip the step of trying to make an emulsion and just fold the other ingredients into a decent mayo?
I totally don't buy the argument that you have to make your own mayo to have "real" tartar sauce. It's bordering on snobbery.  
It's not that I can't appreciate going from scratch, and I'm sure it's delightful, but come's tartar sauce. You dip your fries in it. I agree that a lot of sub-par tartar sauce gets served out there, but this would be the other end of the spectrum. There's a time and a place for quick & easy, and it doesn't always result in unpalateable crap.
Schauspieler: Well, I would use store bought mayo insted of making my own....I just posted the british recipe to show tartar sauce is more that mayo and pickles. Not trying to be a food snob...I'm just saying if I'm going to pay good money for something, I want the real thing....not some knock-off trying to be passed off as the real thing.
Full agreement there.  
My real problem is with processed dreck being passed of as real food. Most processed condiments are intolerable. Ranch would be another example, I think. IMO, as long as you're concocting it at home to your own personal tastes, it's a valid way to do things, even if some of the flavor components get glossed over. If a restaurant is doing it, there's really no excuse.
Schauspieler: Exactly
On French Fries
FoolProof: ...and everything else.