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    Home » Condiment

    Creole Tartar Sauce

    Published: Aug 31, 2020 · Modified: Aug 7, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe Print Recipe

    Creole Tartar Sauce is the perfect condiment for seafood. It’s creamy and smooth with that little Creole tang that compliments fried, broiled or baked seafood. It starts with a mayonnaise base then adds the tartness of lemon and vinegar, fresh dill and capers to the sweetness of shallots and sweet pickle relish. Creole? Yeah, that comes from a bit of Creole seasoning and some creamy Creole mustard. Sweet Daddy D’s no-angst recipe is so simple to make that it will become your go-to seafood sauce. 

    creole tartar sauce in a purple bowl on a plaid background  next to a plate of stiffed shrimp
    Sweet Daddy D's Creole Tartar Sauce

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    Jump to:
    • Here's What You Need
    • Keep it Authentic
    • Here's What You Do
    • Hints and Tips
    • Recipe
    • Creole Tartar Sauce

    Here's What You Need

    all ingredients for creole tartar sauce
    Here's What You Need
    coupon for Le Bon Papa Creole Seasoning

    Equipment

    Prep bowl, cutting board, chef’s knife, measuring spoons, measuring cups. 

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Keep it Authentic

    There are certain iconic products that make South Louisiana food authentic. While there are substitutes, these mainstays keep Creole and Cajun dishes grounded to their roots. For Sweet Daddy D’s Creole Tartar Sauce that includes Blue Plate Mayonnaise, Zatarain’s Creole Mustard and Crystal Hot Sauce.

    Established in 1927, Blue Plate Mayonnaise was one of the first commercial brand mayos in the country and has become the go-to mayonnaise for most people in South Louisiana. Its rich creamy texture comes from their recipe that uses egg yolks instead of whole eggs.

    It all started in 1923 when the founder of Baumer Foods found a hot sauce recipe in an office drawer of a sno-ball flavor business he had just bought. Without intention, Baumer Foods has built Crystal Hot Sauce into a hot sauce icon, not only in New Orleans but around the world.

    Zatarain's Creole Mustard is a creamy, grain mustard that epitomizes what Creole tastes like. Growing up, we just called it Hot Mustard. For more than 125 years, Zatarain's has been churning out products that are as New Orleans as Red Beans and Rice and Beignets.

    Here's What You Do

    First...you have a beer. Prepare the ingredients and prepare the cook, right? Well, you probably already have a beer going for whatever the main dish will be, so piggyback on that. Read this recipe all the way through while you’re sipping on a beer so that you know what you need and what you’ll do with each ingredient. For most meals, you should make this sauce first so that it has time to marinate in the fridge while you prepare the rest of the meal. Nothing difficult in making this one.

    Prepare the ingredients

    Finely chop, then measure the dill, shallots and capers. Squeeze the lemon juice, then measure out the vinegar, creole mustard, hot sauce and Creole seasoning. 

    prepared ingredients for creole tartar sauce
    Prepped ingredients

    Mix all the ingredients together

    Place a cup of mayonnaise in a large prep bowl. Add in all of the other ingredients plus a pinch of kosher salt to the mayonnaise.

    ingredients for creole tartar sauce in a glass bowl
    Mix everything in a bowl

    Mix all the ingredients with a rubber spatula until thoroughly combined. Place a cover over the bowl (plastic wrap is perfect) and place the tartar sauce into the fridge for at least an hour. Overnight is better. 

    mixed creole tartar sauce in a glass bowl
    Mix together and let the flavor marry

    Hints and Tips

    How long will it last?

    Sweet Daddy D’s Creole Tartar Sauce will last for about two weeks in the fridge (as if you won’t eat it all by then!) if it’s kept in an airtight container. 

    What are non-pareil capres?

    Capers add a tart and salty element when used in any dish. Capers are categorized by size, with the smaller ones being the most delicate, offering the best texture and flavor. Nonpareil is French for “has no equal” and refers to capers that are less than 7mm in size. They are the best in flavor and texture and simply have no equal in caperville.

    What should this tartar sauce be used on?

    Basically anything...it’s particularly suited for any type of fried seafood, whether or not its from the bountiful fresh and saltwater of South Louisiana, or other fisheries around the country. How about some fried clams or lobster? Try it on french fries, onions rings and even burgers and steaks. Don’t forget chicken fingers and hush puppies. The options are endless. Drop me a note in the Comment Section below and let me know you’re favorite. 

    Creole Tartar Sauce is perfect on Crab Meat Stuffed Shrimp.

    Stuffed Shrimp with Crabmeat
    A perfect union of Louisiana Seafood royalty. Large Gulf shrimp surrounded by crabmeat stuffing seasoned with creole and cajun magic, then baked to golden perfection.
    baked crab meat stuffed shrimp in a baking dish

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    creole tartar sauce poured over a crab meat stuffed shrimp
    Creole Tartar Sauce

    In the mood for more Creole and Cajun dishes?? Check these out:

    • Cajun Recipes
    • Creole Recipes
    • Gumbo, Soup and Bisque
    • Cajun Recipes
    • Creole Recipes
    • Gumbo, Soup and Bisque

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    44 shares

    Yeah You Right!

    Recipe

    creole tartar sauce in a purple dish with stuffed shrimp on a green plate in the back ground

    Creole Tartar Sauce

    The perfect condiment for any type of seafood. Creamy and smooth with a little Creole tang.
    4.50 from 6 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: Cajun, Creole
    Keyword: tartar sauce
    Prep Time: 15 minutes
    Resting Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 12 Servings
    Calories: 50kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 1 tablespoon tarragon vinegar
    • 1 tablespoon lemon juice
    • 1 cup mayonnaise
    • 1 tablespoon chopped fresh dill
    • 2 tablespoons sweet relish
    • 1 tablespoon chopped nonpareil capers
    • 1 tablespoon chopped shallots
    • 1 teaspoon creole mustard
    • ¼ teaspoon Crystal hot sauce
    • ½ teaspoon Creole seasoning
    • Kosher salt to taste

    Here's What You Do

    • Chop shallots, capers and dill before measuring.
    • Place the mayonnaise in a large prep bowl.
    • Measure and thoroughly mix all ingredients in a bowl.
    • Cover bowl and set in the refrigerator for at least 1 hour.

    Recipe Notes

    This recipe yields approximately 1 ½ cup of tartar sauce. It can be easily doubled or scaled. I am estimating a serving size of 2 tablespoons for the nutritional calculation. 
    Set the tartar sauce in the refrigerator for at least an hour so that the flavors have a chance to meld. If possible, let it sit refrigerated overnight.

    Nutrition

    Calories: 50kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 185mg | Potassium: 6mg | Fiber: 1g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
    « Pork Tenderloin with Cane Syrup Sauce
    New Orleans BBQ Shrimp »
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