If the individual who posted the picture for this recipe had followed the directions, the sauce would have more of an orange color that comes from the buttery round crackers. It is never white like the picture. Also, the recipe originally called for jalapeno peppers (fresh, not pickled). I have since found that serrano peppers work much better. I do not seed them, just toss them in the blender. Depending on how much heat you want, I usually use about 3 small ones.
When I could not locate my original recipe, I turned to all recipes since I knew I had posted it here. After measuring out all ingredients as listed, I realized something was WRONG. The quantity just did not look right. Eventually, I found the original. It called for 1 PINT, not 1 CUP of mayo.
We normally make it with 1 cup of mayo and 1 cup of salad dressing. I am sorry for the mistake. I am glad those who tried it were not disappointed, but try it again using the additional mayo. It makes it to further and will have a smoother texture. Otherwise, for those of you who prefer it the other way, go for it ! Thanks for trying it!
Original review 2/19/06: This is it! This is the tartar sauce I have been looking for FOREVER! Ever since I was pregnant with my 1st child, and we went to Landry Seafood in Galveston, TX...I ate and ate this stuff! Thank you, thank you! I finally had all the ingredients...the green olives are the secret ingredient. Thanks so much for the post!
People need to try this. Don't let the ingredients fool you. This is great tartar sauce. I was learey at first due to olives and crackers in a tartar sauce but it is great. Be brave and at least try it once. I have been using this for about 1 1/2 yrs and just suprised more people haven't tried it.
I haven't tried this yet but I've been looking for this recipe for FOREVER! Every time I go to King's Inn, I'd just sit there and eat this stuff on crackers... yum!
There are a couple of very important items missing in this recipe. One is anchovie paste. I don't know the amount sorry. The other is that the real original used a tiny pepper called a chile petin instead of jalepenos or serranos. The last comment is that the real product takes on a light beige color rather than being so white so I feel the amount of Ritz crackers may be off slightly. The consistency is very thick and 'spreadable' rather than easily dippable. Once you try it you will remember the taste and texture forever and will as I have try to reproduce it unsuccesfully.
Very very good! A little more complex than some recipes so not as easy to whip up as some recipes. Big deal? Sort of after a long day of fishing. Nevertheless I think it is a worthwhile endeavor for the taste which is unique (in a good way) and sure to get comments at your next fish fry.
I just whipped this up for tomorrow's fish and my family will not stop eating it! It's so yummy and so different with a spicy kick. It's very good on crackers I didn't have saltines so I used all buttery crackers. I will be making this again and again. Thanks for a winner.
The recipe is good but I think it is better eaten fresh rather than 24 hours later I used my home canned jalepenos home made relish and home made mayo which I add lime to. The picture is way off as to what it really looks like when finished.
Sorry but this is not even close to being King's Inn tartar sauce.
