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Sauce

Creole Tartar Sauce

A creamy sauce made with mayonnaise, Creole mustard, parsley, green onions, garlic, hot sauce, pepper, and salt.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,058 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Creole Tartar Sauce

Timeat least 1 hour

Ingredients

Directions

Make the sauce

  1. Combine all ingredients in a small bowl.

Chill

  1. Cover and chill for at least 1 hour.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Parsley + garlictop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Mustard + garlictop 6% of all pairs
    Aroma overlapstrong
    Mentioned together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  5. Mustard + oniontop 6% of all pairs
    Aroma overlapstrong
    Mentioned together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mayonnaise
Provides the creamy base and rich fat that carries the other flavours.
Creole or whole-grain mustard
Adds sharp, tangy flavour and helps emulsify the sauce.
Fresh parsley
Adds fresh, herbal aroma and a bit of colour.
Green onions
Contribute mild onion sharpness and fresh aroma.
Garlic
Adds pungent aroma that mellows slightly during chilling.

The step that matters

Chill for at least 1 hour. Chilling lets the garlic, onion and mustard flavours meld into the mayonnaise base. Served straight away, the sauce tastes sharper and less cohesive.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (mustard, parsley, garlic, sauce, pepper):

  1. Horseradishbetter flavor fit
  2. Shallotbetter flavor fit
  3. Broccolibetter flavor fit
  4. Onionthe original

Fit is the average pairing score against mustard, parsley, garlic, sauce, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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