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When I first saw this recipe for a spicy Old Bay tartar sauce it took me all of about 2 seconds to figure out exactly what I was going to use it on. A fried shrimp po boy. The sauce is perfect on a po boy. It has a mild Dijon flavor. It has a good bit of kick. And it tastes of Old Bay. If that doesn’t scream shrimp po boy I don’t know what does.
This recipe for Old Bay tartar sauce was inspired by a recipe from Steven Raichlen’s massive book, BBQ USA. it is packed with over 400 dishes, almost all with a spicy side to them. BBQ USA sits on my bookshelf along Raichlen’s other great cookbooks.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Also try my chipotle tartar sauce.
Spicy Old Bay Tartar Sauce
- 1 cup mayonnaise
- 1 small jalapeno seeded, minced
- 1 tablespoon capers drained (see note)
- 1 tablespoon cornichons chopped (or dill pickles)
- 1 tablespoon lemon juice
- 1 tablespoon chives chopped (or use 1 teaspoon dired)
- 1 tablespoon basil chopped (or use 1 teaspoon dried)
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons Old Bay seasoning
- Freshly ground black pepper to taste
- Combine all ingredients. Store in the fridge in a covered container for up to 1 week.
Nutritional values are approximate.