ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Tatare Sauce (aka Tarter Sauce)

Misc.

Hi: Tatare is is a term which has several meanings.

(It is often used to describe the preparation of raw beef called steak tartare. Raw beef is chopped finely and served with minced onion, parsley, capers, and seasoned with anything from Worcestershire sauce to Tabasco sauce.)

I am guessing you may want the Tatare sauce that is a mayonnaise based sauce also known as Tarter Sauce. Here is one way.

HOMEMADE TARTER SAUCE

2 Green onions
2 Sweet pickles
1 Dill pickle
1/2 c Pimento olives
1 Clove garlic
1/2 Lemon; juiced
2 c Mayonnaise
1 ds Worcestershire
1 ds Tobasco

Put onions, pickles, olives and garlic in a food processor and chop
them fairly fine. Do not puree! Add the lemon juice, Worcestershire,
Tobasco, and mayonnaise. Mix well and refrigerate. Will keep for
several weeks.



  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Light Irish Lamb Stew
  • LIGHT IRISH LAMB STEW 8 slices Louis Rich® turkey bacon 3 pounds boneless lamb shoulder, trimmed of visible fat and cut into 2-inch pieces 1/4 teaspoon ground black pepper 1/4 cup all-purpose flour 1/4 teaspoon sa...
  • Banana Blueberry Muffins
  • BANANA BLUEBERRY MUFFINS 2 medium ripe bananas 2 eggs 1 cup packed brown sugar 1/2 cup margarine, melted 1 cup fresh or frozen blueberries 1 teaspoon vanilla extract 1 teaspoon grated lemon peel 2 1/4 cups all-purpose...
  • Pork Chops and Apple Slices (crock pot) (Rival, 1975)
  • PORK CHOPS AND APPLE SLICES 4 pork loin chops (about 1 inch thick), well trimmed 2 medium apples, peeled, cored and sliced 1 teaspoon butter 1/4 teaspoon ground nutmeg (optional) Salt and pepper In skillet, brown por...
  • David Beard Coleslaw (Catfish King)
  • DAVID BEARD ( CATFISH KING ) COLESLAW It is made by bustub. Large amounts. In a bustub grind cabbage till almost full. Add 1/4 head red cabbage, ground 1 pack carrots, peeled and ground 2 cups sugar 1 gallon best m...
  • Spanish Chicken with Pinenuts and Sultanas
  • SPANISH CHICKEN WITH PINENUTS AND SULTANAS 2 tablespoons olive oil 8 chicken thigh fillets 2 cloves crushed garlic 3 Spanish red onions, chopped 1 red capsicum sliced 1/2 cup dry sherry 1 cup chicken stock 1/2 cup...
ADVERTISEMENT
  • Smokey Mashed Potatoes from Extremadura
  • SMOKEY MASHED POTATOES FROM EXTREMADURA "The word "revolconas" means tumbled, or rolled over, and here it probably refers to the act of mashing up the potatoes. The dish is a specialty of Extremadura (as well as parts...
  • Tijuana T-Bones (Pace salsa recipe)
  • TIJUANA T-BONES 1 1/2 cups Pace Chunky Salsa, divided use 2 1/2 teaspoons ground cumin, divided use 4 T-bone steaks (about 8 oz. each), 1/2-inch thick 2 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro 1 (1...
  • Easy Puerto Rican Egg Nog (blender)
  • EASY PUERTO RICAN EGG NOG 1 (12 oz) can evaporated milk 1 (14 oz) can sweetened condensed milk 2 egg yolks (from pasteurized eggs) 1 (15 oz) can coconut milk Pinch salt 1/4 teaspoon ground cinnamon 1/2 cup rum Cinnam...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Tatare Sauce (aka Tarter Sauce)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!