Creamy Cajun tartar sauce takes all of your favorite fried dishes to their highest possible taste and texture levels, y'all! Local mayonnaise and hot sauce, mixed with two types of mustard, citrus, chopped pickles and a handful of spices. Then, stirred til combined, covered and tucked away in the fridge til it's one chilled bowl of creamy, zesty, kinda spicy yum-deliciousness. Yep and yay...
It's That Something Awesome on the Side, Y'all...
Growing up just outside of New Orleans, Friday nights were usually seafood nights around our house. And, if we went to the camp, it was a seafood extravaganza smorgasbord for at least two blissful days and nights.
Well, I was always ready to devour ALL of the fried shrimp and fish going down on the table. And, I always had one eye out for the tartar sauce, too. Cause I am a huge dipper, y'all. And to me, the sauce on the side needs to be as awesome as the seafood coming out of the fryer or something is just NOT right.
So, recently I've had some pretty serious cravings for fried foods. And before I even checked my available frying ingredients, I headed to both the pantry and the fridge to make sure that I had everything I needed on hand to make my creamy Cajun tartar sauce recipe.
Once all of the sauce ingredients were secured, I did the quick prep. Then, I tucked the sauce into the fridge to chill into multi-layered flavor and texture bliss for my shrimp. While the sauce does come together pretty quickly, I feel that the make-ahead version of at least 24 hours of chilling time yields the most authentic, most amazing Cajun tartar sauce that I've ever tasted.
The local Blue Plate mayonnaise creates the super creamy sauce base. The freshly squeezed lemon juice and zest keep the sauce bright. And, the smoky paprika, earthy parsley and zesty hot sauce keep this sauce popping on the tongue perfectly. Also, this Cajun tartar sauce without relish uses freshly chopped kosher dill pickles, y'all! They add just the right amount of pickle flavor without any watery relish consistency that ruins the texture of the sauce. So, the result is a just-right creaminess that glides along the tongue in perfect juxtaposition to the crispy fried food.
Oh, the love for this creamy Cajun tartar sauce, y'all. It's so easy and so, so good. And, it keeps in the fridge covered tightly for up to two weeks. So, it's definitely one of those gluten free condiment recipes that you'll want to keep on hand to use again and again. Indeed.
How to Make Creamy Cajun Tartar Sauce
Start the creamy Cajun tartar sauce by chopping the pickles and gathering the remaining ingredients:
Pour them into a bowl and stir until combined. Then, cover and refrigerate until ready to use.
And that's it, y'all!
This creamy Cajun tartar sauce just gets better and better the longer that you leave it in the fridge. So, definitely do yourself a favor and whip up a batch early for your next fried food treat. And, you can also use it to add more flavor and creaminess to just about every food under the sun. From toasted gluten free bread to roasted veggies to sandwich spread, this sauce is literally life-changing stuff that can put more 'oomph' into your regular menu rotation.
Share this creamy Cajun tartar sauce with those whose very presence injects a loving, refreshing pep in your step. Much food love, and see y'all on the yum side...
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Creamy Cajun Tartar Sauce
- 1 ½ cups mayonnaise
- 4 tablespoons chopped dill pickles
- 1 tablespoon chopped fresh parsley leaves
- 1 ¼ teaspoons Creole mustard
- 1 teaspoon yellow mustard
- 2 teaspoons Crystal hot sauce
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- Pour all ingredients into a bowl.
- Stir until well combined.
- Cover and refrigerate for at least 1 hour. For best results, let sit in fridge for 24 hours before serving.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.