Place egg yolks, vinegar and mustard in a blender. Cover and pulse 30 seconds or until combined.
Loaded with herbs and just the right amount of briny tang from minced capers, sweet pickles and fresh lemon juice, this tartar sauce is a classic pairing for seafood dishes such as Fried Catfish and crab cakes.
Servings and Ingredients
|2 large pasteurized egg yolks*|
|1 ½ tsp. Hy-Vee white distilled vinegar|
|½ tsp. Hy-Vee Dijon mustard|
|½ c. Hy-Vee canola oil|
|½ c. Gustare Vita olive oil|
|2 tbsp. drained and finely chopped Hy-Vee bread & butter sweet pickle slices|
|1 ½ tbsp. Badia Andrew Zimmern Food Adventures French kiss seasoning or favorite mixed dried herb seasoning|
|1 ½ tbsp. finely chopped Italian parsley|
|1 ½ tbsp. drained and finely chopped Gustare Vita capers|
|½ tsp. lemon zest|
|1 tbsp. fresh lemon juice|
Things To Grab
- Small bowl
- Citrus zester
With blender running, gradually add canola oil and olive oil in a thin, steady stream; continue blending until slightly thickened. Transfer to a small bowl.
Stir in pickles, seasoning, parsley, capers, lemon zest and lemon juice. Cover and refrigerate for at least 1 hour or up to 2 days.
Hyvee Culinary Expert TipConsuming unpasteurized, uncooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 35mg
- Sodium: 210mg
- Protein: 1g