UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it’s possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.
Being dairy soy free can make it hard to find ordinary condiments like mayonnaise & tartar sauce in the grocery store. Luckily, they are really easy to make at home. Plus, this way you can control the ingredients.
I wanted to make tartar sauce to go with my Cornmeal Swai. You can find my recipe here: Cornmeal Swai.
This time I paired the cornmeal swai with steamed zucchini & yellow squash. I just steamed them in a little water and then sprinkled with season all (check your seasons for soy & dairy).
So to make the tartar sauce you first have to make the mayonnaise. Don't worry it's fast & easy, but get ready for an arm workout.
The recipe below makes twice as much mayonnaise as you need for the tarter sauce. You can either cut the mayo recipe in half or double the tartar sauce recipe depending on how much tartar sauce you need. Remember the tartar sauce only keeps about 3 days in the fridge, the mayo around a week. What I like to do is make all the mayo recipe and keep half for mayo and the other half for tartar sauce.
2 egg yolks
A pinch of fine sea salt
4 teaspoons Dijon mustard (check for soy & dairy I use French's Dijon with Chardonnay)
Juice of 1/2 lemon
2 cups grapeseed oil or other mild flavored oil
Makes 2 cups
Whisk together the egg yolk, salt, Dijon mustard and lemon juice. While whisking, slowly stream in the oil. Once the mayo emulsifies, you can start to go a bit faster with the oil. The mayo will come together in 4-5 minutes.
Rachael Ray Homemade Mayo
Homemade Tartar Sauce
1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon minced onion
Juice of 1/2 lemon (optional)
salt and pepper to taste
In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.
Homemade Tartar Sauce
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