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Hellman'sTarter Sauce question

post #1 of 19
Thread Starter 

I'm hoping one of y'all seafood eaters/lovers can sympathize/commiserate with me. For about 50 years the only tarter sauce I've really, REALLY loved, use and buy is Hellman's. Now I know using Hellman's may not make me a gourmand in some minds, but about 5 years ago, I opened a new bottle that tasted funny, sweet like Krafts, or the commercial stuff ya get at restaurants. Thinking it had went bad, I returned it to the store for a new bottle. The store owner, whom I knew, told me a couple other customers had returned some. He checked the batch number on my bottle & confirmed that it was from the same batch that others had returned. He gave me a new bottle from a different batch to take home. Later, I opened the bottle & tasted it & it was the same as what I'd returned! My wife & son agreed. For the next year, every time we'd have fish & we'd use tarter sauce, I'd get P.O.ed & fire an e-mail off to the company complaining about them changing the recipe, asking for them to change it back to what my family & I had enjoyed for all those years. They never, EVER, deigned to reply to me! Hellman's was the only thing that enabled us kids to be able to choke down those God-awful Blue Fish that my dad would bring home from Jersey charters. He insisted he liked them! (He grew up on L.I. & in Joisey). I truly miss the original flavors of Hellman's. They put the tart in Tarter! Even when we went to fish fries, Long John Silver's or restaurants we took a jar of Hellman's with us! Now I add lemon juice to it & that helps somewhat, but it's not the same. I miss it as much, if not more than my dogs that have passed 'cause I'm reminded of it more often. I'll open the fridge & there it is on the door. I can't help but open it, stick my pinky in, taste it & curse! ---- Does anyone have a recipe that duplicates that heavenly stuff? Is there something I can add along with lemon juice? I'm jonesin bad here!

post #2 of 19
with the lemon added I would also try some Vinegar..
post #3 of 19
Thread Starter 

Thanks, I'll try that, I was really hoping someone would have a magic elixer!

post #4 of 19
First of all...it's Hellmann's. TWO F'N Ns. My last name has two Ns...it's deutsche, or as my Dad used to say..."it's NN, and no I'm not stuttering"

OK...now that that's over with.

Hellmann's or Duke's mayo, drained Heinz sweet India relish...taste. A little diced onion or shallot...taste. A little cream of tartar...taste. (you know...tartar sauce)
Usually stop right there. Sometimes, a little garlic salt.
If you have to substitute ingredients, things change. Lemon juice makes it too runny.
I used some of my wife's Kraft diet mayo once...actually wasn't too bad. Didn't need as much cream of tartar, and maybe a little more garlic salt.
post #5 of 19
PS: It takes a day or so for the flavors to meld... I always make it ahead of time. You get used to not going overboard as far as the proportions go.
post #6 of 19
Thread Starter 

Thank you for your contribution 2 NN'S. You've made it clear that HellmaNN'S tarter sauce is not a special condiment to you. If it was, you'd have added the cauliflower that is listed as an ingredient. Perhaps you have a favorite brand name sauce, pickle or sausage you'd care to admit your preference for so I can demean it as well. Sorta put us on an equal footing, eh? Thank you for being so considerate in your reply to my sincere appeal.

post #7 of 19
I like liverwurst...does that count?

No...actually, that's pretty close (only I think better).
post #8 of 19
Dry mustard
post #9 of 19
I make my own but I'm not fussy;

dollop of mayo
hot dog relish
little salt
little pepper
little lemon juice

Voila!
post #10 of 19
Man, Dogboy hasn't posted in quite awhile, but he would be quite shakehead.gif with this relish thing, and would say "CAPERS MAN, LOSE THE RELISH!" wink.gif
post #11 of 19
Quote:
Originally Posted by Steve in Mass View Post

Man, Dogboy hasn't posted in quite awhile, but he would be quite shakehead.gif with this relish thing, and would say "CAPERS MAN, LOSE THE RELISH!" wink.gif

i like dill relish and capers in mine:)
post #12 of 19
Good god Man!!! Make your own!!!!
2 tablespoons "CAINS" MAYO 1 teaspoon or more CAINS relish. and a shot or two off hot sauce. wink.gif
IMO Helmans SUKS. Nothing better than Cains. Otto Snyder's close to original recipe. wink.gif

Cains has a more tart taste than other mayo's.wink.gif
post #13 of 19
Thread Starter 

 Now THAT's what I've been looking for, concrete suggestions I can utilize! Capers, I've never tasted them, I'll have to get some. Dry Mustard, didn't consider that but worth a try. Cain's, never even seen it, & is Otto Snyder's a commercial tarter sauce or your good friend? Dill relish sounds great. Gotta nix the hot sauce tho, wife's Hemmi's can't handle it! Now I got a start on making my own. Wonder what the cauliflower does. Hmmm. ---- Oh, jrhjr, Liver? Don'tcha know it's an animal's oil filter? I get enough toxins from my cigarettes! Ok, we're even! Thanks y'all!

post #14 of 19
Helmanns tarter was good back when it was in a glass jar, pre squeeze bottle
post #15 of 19
Quote:
Originally Posted by Flys4ever View Post

 Now THAT's what I've been looking for, concrete suggestions I can utilize! Capers, I've never tasted them, I'll have to get some. Dry Mustard, didn't consider that but worth a try. Cain's, never even seen it, & is Otto Snyder's a commercial tarter sauce or your good friend? Dill relish sounds great. Gotta nix the hot sauce tho, wife's Hemmi's can't handle it! Now I got a start on making my own. Wonder what the cauliflower does. Hmmm. ---- Oh, jrhjr, Liver? Don'tcha know it's an animal's oil filter? I get enough toxins from my cigarettes! Ok, we're even! Thanks y'all!

How do you feel about scrapple?
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