Serving several fish dishes this holiday. Would like suggestions for an upscale/interesting tartar sauce product. What I see on the shelves does not impress me. Also, any suggestions to kick up a homemade tartar sauce?
If you can get impeccable beef tenderloin, why not showcase it by serving it as the Parisian bistro classic, steak tartare? An assertive sauce of mashed anchovies (which are optional), capers, Dijon mustard, egg yolks, red onion, and parsley complements the rich mineral flavor of the meat.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy