That unique tartar sauce from Kings Inn has a texture and flavor many try to replicate. This recipe delivers that authentic taste right to your table.
My first encounter with it was alongside fried shrimp at the original Baffin Bay location. Let me share the method to capture its essence in your kitchen.
How to Make Kings Inn Restaurant Tartar Sauce Recipe
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Servings: 20
- Course: Condiment
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 quart mayonnaise
- 1 quart Miracle Whip
- 10 large eggs
- 3 tubes saltine crackers
- 2 large onions
- 5 stalks celery
- 1 fresh jalapeno pepper
- 1/4 bottle Worcestershire sauce
- Salt to taste
Instructions
- Place the eggs in a pot and cover them with cold water. Bring the water to a rolling boil over high heat.
- Once boiling, reduce the heat to a simmer and cook for ten minutes. Immediately transfer the eggs to an ice water bath to cool completely.
- Peel the cooled eggs and chop them into a small, uniform dice. Set them aside in a large bowl.
- Finely chop the onions, celery, and seeded jalapeno pepper. You should hear a crisp sound with each cut from the fresh vegetables.
- Crush the saltine crackers into fine crumbs using a food processor or a sealed bag. The crumbs should look like coarse sand without large pieces.
- In a separate very large mixing bowl, combine the mayonnaise and Miracle Whip. Stir until they form a smooth, pale base.
- Add the chopped eggs, vegetables, cracker crumbs, and Worcestershire sauce to the bowl. Use a spatula to gently fold everything together.
- Continue folding until all ingredients are evenly distributed throughout the creamy base. Be careful not to stir too aggressively.
- Taste the mixture and add a pinch of salt if needed. Remember the crackers and sauce already provide sodium.
- Cover the bowl tightly and refrigerate for at least two hours before serving. This rest allows the flavors to fully combine.
Nutrition
- Calories: 320 kcal
- Protein: 5 g
- Fat: 28 g
- Carbohydrates: 10 g
- Sugar: 3 g
- Fiber: 1 g
- Sodium: 450 mg
- Cholesterol: 120 mg
Cooking Method
This is a no-cook sauce aside from boiling the eggs. The method relies on cold preparation and careful folding.
Chilling is the final essential step for proper texture and flavor melding.
Tools Needed
- Large pot
- Mixing bowls
- Chef’s knife
- Cutting board
- Food processor
- Spatula
- Measuring cups
History of a South Texas Staple
Kings Inn operated for decades as a very famous restaurant on Baffin Bay. Its rustic charm and seafood drew crowds from across South Texas.
The tartar sauce became legendary, often served in huge amounts with every meal. Recipes from former cooks keep its memory alive today.
That old site we used to hang out at often shared this recipe among food enthusiasts. Its popularity ensures you find many variations online.
This version consolidates those shared memories into a reliable home cook’s guide. It honors the original restaurant recipe while being practical for your kitchen.
Understanding the Ingredients
Mayonnaise and Miracle Whip
Mayonnaise provides the rich, creamy foundation essential for cohesion. A full quart creates the volume needed for a crowd-pleasing batch.
Miracle Whip introduces a distinctive tang and slight sweetness. Using both balances richness with a brighter flavor profile.
The Vegetable Components
Onions and celery deliver a crucial aromatic crunch to each bite. Their moisture content means you should chop them just before mixing.
Jalapeno pepper adds a subtle, building heat characteristic of the region. Removing the seeds controls the spice level for all palates.
Eggs and Crackers
Hard-boiled eggs contribute a rich texture and substantial protein. Chopping them finely ensures they blend seamlessly with the other ingredients.
Saltine crackers act as a unique binding and thickening agent. Crushing three tubes or a 34 box absorbs liquid and prevents a watery sauce.
Worcestershire Sauce
This sauce adds deep umami and complexity with its blend of flavors. A quarter bottle, roughly 4 ounce, ties all the elements together.
Its fermented notes complement the freshness of the vegetables perfectly. You can adjust the amount based on your taste for savoriness.
Nutritional Analysis and Adjustments
As a dietician, I note this condiment is high in fats and sodium. The eggs and mayo are the primary sources of calories and cholesterol.
You can modify the recipe for different health needs without losing its soul. Using low-fat mayo and fewer eggs reduces calorie density significantly.
For a vegan adaptation, replace mayo with a plant-based alternative and omit the eggs. Add finely chopped pickles or capers to mimic the egg’s texture.
Reducing the sodium is possible by using low-sodium crackers and mayonnaise. You can also decrease the Worcestershire sauce and add a splash of lemon juice.
Texture and Flavor Profile
The sauce should be thick, creamy, and packed with small crunchy pieces. Each mouthful offers a contrast between smooth base and solid bits.
The flavor is tangy, savory, and slightly sweet with a mild peppery finish. It is robust enough to stand up to strongly seasoned fried foods.
Perfecting the texture requires uniform chopping of all solid ingredients. Pieces should be no larger than a quarter of an inch for harmony.
The crackers will soften in the refrigerator, creating a cohesive yet chunky dip. This transformation is key to achieving the authentic Kings Inn feel.
Practical Cooking Tips
Use a food processor to chop the vegetables quickly and consistently. Pulse them briefly to avoid turning them into a puree.
Cool the hard-boiled eggs completely before peeling to prevent tearing. The ice bath method ensures easy removal of the shells.
Fold the ingredients gently to maintain the desired chunky texture. Overmixing can break the vegetables and make the sauce mushy.
Always taste and adjust seasoning after the sauce has chilled for an hour. The flavors develop and concentrate as they sit together.
Serving Suggestions and Pairings
This sauce is the classic companion for some fried shrimp or fish. Its creaminess cuts through the richness of battered seafood beautifully.
Try it as a dip for onion rings or a spread for fish sandwiches. It also works wonderfully as a vegetable dip for crudité platters.
At Kings Inn, it was often served alongside a simple avocado salad. The cool, creamy avocado contrasts with the sauce’s tang.
For a party, present it in a bowl surrounded by crackers and fresh veggies. Its versatility makes it a hit for various occasions.
Storage and Make-Ahead Advice
Store the finished sauce in an airtight container in the refrigerator. It will remain at best quality for up to five days.
The vegetables will slowly release water and soften over time. For optimal texture, consume it within three days of preparation.
This sauce does not freeze well due to the mayonnaise and vegetable content. Freezing causes separation and a grainy texture upon thawing.
Always use a clean spoon to scoop out the sauce you need. This prevents contamination and extends its shelf life safely.
Answering Your Questions
Why are there so many eggs in this recipe?
The ten eggs provide substantial texture and richness expected in the original. They make the sauce hearty enough to be a standout condiment.
Can I use only Ritz crackers?
Yes, Ritz crackers can replace saltines for a buttery, richer flavor. Use an equivalent amount, about one and a half rolls crushed finely.
How can I make a smaller batch?
Halve all the ingredients to produce a more manageable quantity for a small family. The method and chilling time remain exactly the same.
Is there a substitute for Worcestershire sauce?
You can use soy sauce or fish sauce mixed with a little vinegar. Start with a smaller amount and adjust to taste for a similar savory depth.
What gives this sauce its unique thickness?
The combination of finely crushed crackers and hard-boiled eggs creates the thick, spreadable consistency. They absorb moisture and add body.
Can I add other herbs or spices?
Dill, parsley, or a pinch of cayenne can be added for personal variation. The original recipe is simple, allowing these additions to shine.
Why is the prep time 20 minutes in some versions?
20 minutes is possible if you use pre-boiled eggs and a food processor for all chopping. Fresh preparation from scratch takes closer to 30 minutes.
How do I know if the sauce has gone bad?
Discard it if you notice an off smell, significant liquid separation, or mold. Proper refrigeration is crucial for maintaining freshness and safety.