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#2184994
The most famous tartar sauce recipe in Texas

King's Inn Tartar Sauce Recipe

In the November issue of Texas Highways, writer Helen Bryant takes readers to the Famous! Kings Inn in Riviera, whose recipe for tartar-sauce remains a closely guarded secret. We can’t claim to have the official recipe, but these—adapted from versions we found online—comes pretty close. The first one makes enough for Coxey’s army; adapt and adjust as you (and your hungry crowd) wish.

1 quart mayonnaise
1 quart Miracle Whip
10 eggs, hard-boiled, peeled
saltine crackers (3 tubes or 3/4 box)
5 stalks celery
jalapeño pepper, seeded (to taste)
2 1/2 ounces Worcestershire sauce
salt (to taste)
2 small bell peppers, seeded
1 (4 ounce) jar pimientos
1 (2 ounce) can anchovy fillets
1 large onion
fresh garlic (to taste)

Finely chop celery, jalapeños, bell peppers, anchovies, garlic, and onion. Add salt and Worcestershire sauce. Mash the hard-boiled eggs together with the crackers, then mix all ingredients together with the mayonnaise and Miracle Whip.
~~~~~~

Here’s a recipe that has been adapted for home use. Note that this one doesn’t contain anchovies or onion
1.5 cups salad dressing (Miracle Whip)
.5 cup mayonnaise
Jalapeño peppers to taste
4 boiled eggs
10 saltine crackers, crushed
2 ounces bell pepper, shredded
2 stalks celery, shredded
2 ounces garlic, minced
1 tablespoon Worcestershire sauce
Combine ingredients and serve!

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#2185015
Not saying it's not great tasting (because I eat the daylights out of it every time I'm there), or that it's not famous, but for me, at least half of the allure of that sauce is eating it on their freshly and expertly fried seafood in that setting, especially when oysters are on the menu (damn, now my mouth is watering). Can't imagine it would taste half as good at home.
#2185016
How did that 1:1 ratio of mayo to salad dressing turn into a 1:3 in the scaled-down version?

Sorry, miracle whip is the inferior evil stepchild of mayo. :)

Never heard of eggs in it either. Does sound good though, will have to try it on the next batch of fried trout.
#2185018
Milkjug wrote:How did that 1:1 ratio of mayo to salad dressing turn into a 1:3 in the scaled-down version?

Sorry, miracle whip is the inferior evil stepchild of mayo. :)

Never heard of eggs in it either. Does sound good though, will have to try it on the next batch of fried trout.


Dude....
MiracleWhip is mayo with sugar in it ;)
you can always use just mayo and add sugar to the recipe ;)
and if you want to be a mayo snob = BluePlate Image
#2185072
I love sauces for fish. My tartar sauce is a different species, genera, family. I want to try this one. I can't remember having celery in one. The recipe has 2 common ingredients with mine, onion and mayo. Makes me want to try it more.
#2185077
CaptJack wrote:too know
Miracle Whip is nothing more than mayo with sugar
I LOVE capers !!
any tartar i'm gonna make is gonna have capers in it, like my ceviche ;)
I like the idea of boiled eggs, mustard, & anchovies /paste


Kind of almost remolaude sauceish with the anchovies and eggs. I love capers too, my sauce has always had capers.
#2185594
Mike "Dodis" wrote:

I have a friend at work who grew up in Kingsville, TX. And a friend of hers worked at the King's Inn.
This is 'supposed' to be the recipe... Claims the chile piquin is the key to the flavor.

Mike "Dodis"
--------------------------------------
KING'S INN TARTAR SAUCE

5 BOILED EGGS
5 CLOVES GARLIC
1 ONION FINELY CHOPPED
1 BELL PEPPER
3 TABLESPOONS WORCESTERSHIRE SAUCE
1 STACK SALTINES OR RITZ CRACKERS (CRUSHED) (Not entire box)
5 STALKS CELERY FINELY CHOPPED
1 CUP MAYO
1-1/4 CUP MIRACLE WHIP

HANDFUL OF CHILE PIQUIN (+/- 1 TBS TO START) *

PUT EGGS, CHILI PEPPERS, WORCESTERSHIRE SAUCE AND GARLIC IN BLENDER AND BLEND.
IN SEPARATE BOWL, ADD ALL REMAINING INGREDIENTS EXCEPT CRACKERS.
POUR INGREDIENTS FROM BLENDER INTO BOWL AND ADD CRUSHED CRACKERS AND MIX.

Closest you can find in the grocery store is Chile Piquin, dried or bottled.
It is a tiny oval pepper, the ones at the store are about 1/4" to 3/8" long.
They also grow wild in South Texas and Mexico, and wild versions are commonly called 'Chile del monte'
~~~ rough translation 'wild chile', the wild version is a bit smaller. And known to be fairly "warm".

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#2286481
Great Tartar Sauce recipes & good to hear from Capt. Jack!
I agree that the fiery-hot Chile Pequín peppers add terrific flavor & heat. I grow them in my full-sun backyard pepper garden.
Will try this excellent recipe. Thanks!


Sent from my iPhone using Tapatalk
#2286606
fishaddict wrote:I don't see anyone using dill relish. One of the most important ingredients in my opinion. I also add just a little horse radish.

Marshall


Yes, I use dill relish and capers. I chop up my capers. Dried, minced onions, also, maybe a pinch of ground red pepper. Mayonnaise. I’ve put in lemon juice and a little Worcestershire sauce, but really like it with the dill relish, capers, dried minced onions and mayonnaise. Very simple. Good fresh fish shines on its own. I’m not much on tartar sauce with a lot of sweet in it, like sweet pickle relish.
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