You can't have fried fish without the tartar sauce! For that matter, you can't have fried any-seafood without tartar sauce. So, if you want to whip up a batch of your favorite fried clams or shrimp, let Chef Keith Pooler shows you the recipe for a just-spicy-enough tartar sauce that pairs perfectly with anything fried - fish, shrimp or potatoes. Keith starts with a mayonnaise base, then adds chopped pickles, onions and Worcestershire. Sriracha chili sauce gives a little touch of heat that goes perfectly with fried clams.
Makes 2 cups
* 1 egg yolk
* 2 tsp fresh-squeezed lemon juice
* 1 tbsp Dijon mustard
* 2 cups canola oil
* ½ onion, brunoise (finely diced)
* 2 dill pickles, finely diced
* ½ tsp Worcestershire sauce
* sriracha chili sauce to taste
* pinch of salt
* dish towel
* small mesh sieve
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