Louisiana tartar sauce
Cold, Hard Football Facts for Apr 06, 2008
John D. Folse was dubbed "Louisiana's Culinary Ambassador to the World" by the state legislature. That's heady praise in a state that might feature the most unique and most amazing culinary culture in the world.
You'll see why he earned that title in his amazing book, "After the Hunt: Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery."
It must weigh 20 pounds and it includes his personal hunting history along with recipes for cooking just about anything that walks, flies, crawls, hops, slithers or swims in the state of Louisiana. He also includes tons of recipes for the classic sides and sauces to accompany the state's Cajun, Creole and other cuisine.
Here's a very simple recipe for his spicy Louisiana tartar sauce. It will last in the fridge for quite a while. He suggest serving it with fried seafood.
Louisiana tartar sauce
1½ c. heavy-duty mayonnaise
2 T. lemon juice
¼ c. minced pimiento olives
¼ c. minced sweet pickles
1 T. sweet pickle juice
¼ c. parsley chopped
¼ capers, chopped
1 T. scallions, sliced
Salt to taste
Louisiana hot sauce to taste
In a large ceramic bowl, whisk together mayonnaise and lemon juice. Blend in olives, pickles, pickle juice, parsley, capers and scallions. Season with salt and hot sauce. Add more lemon juice (or vinegar) for more tart taste; add more sweet pickle juice (or touch of sugar) for sweeter taste. Cover and plastic wrap and refrigerate overnight to allow flavors to develop. Makes about 2 cups.
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