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I don't think you guys are reading....I revived this thread and asked for a tartar sauce recipe that did have pickles, and a cinnamon like flavor This thread is from 2009, and OP is no longer a member.
See 3 posts up
How about using chopped cornichons and a tiny bit of cinnamon in any recipe for tartar sauce or remoulade?
Terra, I too love tartar sauce (although I'm not sure about that cinnamony flavor you're talking about ), but I rarely have any in my fridge.
I have found that mixing a bit of relish with mayo (or maybe miracle whip if you are of a mind) usually suffices. I just mix it until it looks like what I think it should look like. I suppose you could experiment with adding cinnamon to the whole thing a little at a time.
I've experimented with the cinnamon Pugubabug. (And I could never use Miracle Whip-strictly home made or Hellmans)
Here's what I've been messing around with.
I can't stand sweet relish, and I love the Koscher dill Claussen's spears. So I'm using them as the 'relish,' and then the Hellman's mayo, and a dash of cinnamon. I hate dill, so that's out. (unless one of you can tell me that dill married with another spice changes it's complexity and original taste)
But the flavor is not complex enough.
Guys, what am I missing?
PS: Also tried with some fresh lemon juice added, but still missing something.
Oh, and Pug, you'd loooove this cinnamon tartar sauce the fish restaurant makes...it is so unique. I have got to match this recipe up
Last edited by TerraDown; 01-09-2016 at 08:41 AM..
What if you were to steep some extremely small-diced shallot with some vinegar and cinnamon for awhile before assembling the rest of the sauce. Perhaps tarragon vinegar.
I like the Tartar Sauce at Anthony's Fish Grotto in San Diego. Closest I can come is 3Tbsp Mayo, 1/2 tsp yellow mustard, 2 tsp dill relish. Not exact but tasty. I also make it with sweet relish for a change.
I've experimented with the cinnamon Pugubabug. (And I could never use Miracle Whip-strictly home made or Hellmans)
Here's what I've been messing around with.
I can't stand sweet relish, and I love the Koscher dill Claussen's spears. So I'm using them as the 'relish,' and then the Hellman's mayo, and a dash of cinnamon. I hate dill, so that's out. (unless one of you can tell me that dill married with another spice changes it's complexity and original taste)
But the flavor is not complex enough.
Guys, what am I missing?
PS: Also tried with some fresh lemon juice added, but still missing something.
Oh, and Pug, you'd loooove this cinnamon tartar sauce the fish restaurant makes...it is so unique. I have got to match this recipe up
I always put finely diced onions in my tartar sauce. My older cookbooks call for onion juice in it.
I always put finely diced onions in my tartar sauce. My older cookbooks call for onion juice in it.
I grate the onions and dill pickles on the fine side of a box cheese grater. You end up with juice. I also don't like chunks of onion/pickle even fine chopped in my tartar sauce. I take the grated pickles/onions up with a fork draining them, add to mayo and then add the left over juice slowly to consistency that is not runny.
For a sweet tartar sauce, I use chow chow relish which is a green tomato/cabbage/pepper relish that is much finer consistency than pickle relish.
To the OP is it possible the spice you are tasting is tarragon? I've seen that in recipes. It can taste a bit like anise which has a licorice flavor that you may be perceiving as cinnamon.
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), but I rarely have any in my fridge.
