I’m gonna be honest. Until this year, I had never tried sriracha. Maybe I had it before in dishes I didn’t know about, but 2016 was definitely my year of sriracha. And let me tell you, that stuff is delicious. As a fresher tasting hot sauce, I’ve subbed it for Tabasco or buffalo-type hot sauce is just about everything I made this year. Not to mention, I cannot consume a bowl of pho without it.
So last week I was frying up some fish and thought, “Hey, I should make some tartar sauce.” I’ve always made it with just plain mayonnaise and a little bit of relish. Hooo boy, it can be so much more than that. It’s needs mayonnaise, of course, but before long I was throwing in everything I could find in the fridge. And because we’re better than just plain relish, I chopped up some sweet petites hiding in the back. Shallots? Toss ’em in. Parsley? Check. And round it all out with some freshly squeezed lemon juice and a healthy helping of my new best friend, sriracha. The result is a really fresh, mildly spicy tartar sauce.
If you think you don’t like the stuff, this will be the recipe to change your mind. And don’t be afraid of the sriracha. I promise this recipe is pretty mild (but for the sriracha lovers, feel free to double that ingredient).
This tartar sauce is the perfect complement to your Feast of the Seven Fishes or any kind of fish fry. It’s so good I paired it with other stuff that doesn’t necessarily go with tartar sauce, like french fries and fried pickles (pictured). Though, it’s probably not good to consume that much mayonnaise in a sitting so uh.. yeah, control yourself. I didn’t and felt a little sluggish for the rest of the day (though probably from all the fried food). No “ragrets.” 😉
Some recipes to try with Sriracha Tartar Sauce:
Until next time. X
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Sriracha Tartar Sauce
- 2 c. mayonnaise
- 1 medium shallot, minced
- 2 TB fresh italian parsley, chopped finely
- 3 sweet petite pickles, roughly chopped
- Zest + juice of half a large lemon
- 1 TB sriracha
- Combine the mayonnaise, shallot, parsley, pickles, lemon and sriracha in a small bowl and let refrigerate for 30 minutes before serving, to let the flavors meld. Season with salt as needed.
- Store in the fridge for up to 3 days.
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