Orlandeaux Tartar Sauce Recipe

Orlandeaux Tartar Sauce Recipe

Create the perfect accompaniment for your seafood dishes with this easy and delicious Orlandeaux Tartar Sauce recipe. Made with a blend of tangy flavors, this homemade sauce will elevate your seafood to a whole new level. Whether you’re enjoying some crispy fish and chips or indulging in a classic shrimp cocktail, this sauce is the perfect complement to enhance the flavors of your favorite seafood dishes.


  • 1 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped onion
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste


  1. In a small bowl, combine mayonnaise, sweet pickle relish, lemon juice, chopped onion, fresh parsley, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper.
  2. Stir until all the ingredients are well combined.
  3. Taste and adjust seasoning, adding more salt or pepper if desired.
  4. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
  5. Serve chilled with your favorite seafood dishes.

Prep time: 10 minutes

Yield: 1 cup

This Orlandeaux Tartar Sauce recipe takes just 10 minutes to prepare and yields a delicious tangy sauce that will enhance the flavors of your seafood dishes. The combination of mayonnaise, sweet pickle relish, lemon juice, and various seasonings creates a perfect balance of flavors that will leave your taste buds wanting more. Whether you’re a seafood lover or simply looking to add some zing to your meals, this homemade tartar sauce is a must-try. So, gather your ingredients, follow the simple instructions, and get ready to elevate your seafood dishes to a whole new level!

Daily Nutritional Values (per serving):

  • Calories: 150
  • Total Fat: 15g
  • Saturated Fat: 2.5g
  • Cholesterol: 10mg
  • Sodium: 250mg
  • Total Carbohydrate: 3g
  • Dietary Fiber: 0g
  • Sugars: 2g
  • Protein: 0g

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