Creole Tartar Sauce

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. 

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Jump to:

• Here's What You Need
• Keep it Authentic
• Here's What You Do
• Hints and Tips
• Recipe
• Creole Tartar Sauce
• Comments or Questions?

Here's What You Need

Equipment

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

Keep it Authentic

Certain iconic products 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.

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. 

Mix all the ingredients

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.

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. 

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.

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

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Recipe