06/01/2012 04:44 pm ET Updated Aug 01, 2012

Chef Andre Halston's Red Chili Tartar Sauce

Have any of you had the feeling of what to use as a side item or an accompaniment to one of your culinary creations? Maybe then you went to your comfort zone and opened a jar or bottle of whatever was handy in your fridge or pantry. I am sure that you have from time to time. When it comes to a category for unique sauces and dips that can onceivably go with just about anything, this sauce fits into the description of being unique. Red Chili Tartar Sauce is used in Market Salamander Grille here at Innisbrook to go with our Colossal Sweet Onion Rings. As with almost all of the sauces we create, they are made daily to ensure that they are fresh which makes all of the characteristics and flavors stand out. No MSG or preservatives are ever added to the recipes and that truly makes a difference in the final product. As with all of the recipes that I post, should you get stuck along the way send me a note or contact me at the resort.

Always creating,


Red Chili Tartar Sauce


2 cup Mayonnaise, olive oil blend (lower fat)
3 Eggs, whole boiled, rough chopped
2 Tablespoons Capers
1 Tablespoon Dijon mustard, plain
1 Tablespoon Low fat sour cream
1 Tablespoon Shallots, chopped fine
3 Tablespoons Gherkin pickle, no seeds, chopped fine
1 Tablespoon Fresh cilantro, chopped fine, no stems
1/4 cup Tuong Sriracha sauce


1. In a large bowl, whick together all of the ingredients for one minute.
2. Using a rubber scrape down the edges of the bowl and transfer into a small glass or plastic container
3. Cover with a lid, label, date and refrigerate for for days