Tartar Sauce

Growing up in Kansas City, one of my favorite places to eat was the Forum Cafeteria. The best entree on the line was the Fried Whiting fish. I would usually get fried potatoes and corn to go with it. The best part though, was the tartar sauce they served with it.

Over the years, I tried to duplicate the tartar sauce but always came up short. As it turned out, I was trying to make the recipe too difficult. When we moved to San Jacinto in 1989 and started looking for places to eat locally, we found a Furr’s Cafeteria in Hemet (a neighboring city.) To my delight Furr’s had a tartar sauce similar to the Forum’s. I asked the manager if I could get the recipe and she told me “Fat Chance.”

At that time, I was a Deputy Sheriff in Orange County and commuting 70 miles each day, one way. In 1991, I was hired as an officer in Hemet. One of my many, many jobs, was going to burglar alarms. Furr’s closed in the early 90's but before they did, I was lucky enough to be dispatched there for an alarm call. Upon my arrival, I met with store manager Drew McKaig. McKaig apologized and told me that he had mistakenly set the alarm off. I told McKaig that my brother had sent me some fish and I would be eternally grateful if he would give me the tartar sauce recipe. To my surprise, he said “Sure, why not.” He went inside and came out with a 3x5 index card where he had hastily written the recipe for me.

Here it is:

1 ½ gallons mayonaise
3 cups onion
3 quarts chopped dill pickle
1 ½ cups chopped fresh parsley

I divided it down for home use

1 cup mayo
3 tblspn onion
½ cup chopped dill pickle
1 ½ tblspn fresh chopped parsley

Now how easy is that. One of the problems I always had in duplicating was that I used sweet pickle relish and salad dressing like miracle whip. Then I would always see recipes adding a plethura of other things. I do like to add pimento when I have company coming. It gives it a little color.

I used this recipe in it’s full version at the Elks Lodge fish fry and it was a huge success. Now, I’ve never been one to refuse giving out recipes. I’ve known many, many people who won’t give recipes out. I never could understand that except for restaurants and those making money off their recipes. But, the average person... I think it’s just something people grow up with, never give away family secrets.

I got an email the other day from my niece Jessica. She likes the tartar sauce recipe from Bubba Gump’s Shrimp Co Cookbook p 104.

c. mayo
1/4c. chopped dill pickle
1 tbsp fresh parsley, minced
2 tsp capers
2 tsp grated onion (I just mince it)
1 tsp sugar
1 tsp prepared mustard (I used spicy brown)
1 tsp lemon juice
1/4 tsp garlic powder
Combine all ingredients cover and chill.

With tartar sauce, I always make it at least a day in advance. That way the flavors have a chance to marry, and as Jessie says “the sugar needs a chance to incorporate properly.”

Enjoy!