Tartar Sauce, from www.PremierSystems.Com/recipes
Google: Bruce Moffitt


This is quite a vesatile sauce, easy to make, and keeps well for a couple days. Tartar Sauce goes well with seafood, especially fried oysters. It is a natural with fried fish, boiled shrimp and any of the more exotic "sea critters", both cooked and raw, such as limpets, mulas, octopus, squid and even abulon.

Tartar Sauce is a classic sauce for a cold lobster salad, and is good with fish, oysters, cold seafood or poultry, Romaine Lettuce, tomatoes, asparagus, cucumbers, and other light vegetables. A bit of tartar sauce tossed quickly with a hot pasta adds an interesting touch.

To do a Tartar Sauce:

In a glass bowl, combine:

  • 2 cups mayonaisse
  • juice 1/2 lemon
  • 2 Tbl horseradish
  • 2 Tbl minced onion
  • 2 Tbl minced red or green pepper, sweet or hot
  • 1/4 cup minced pickle; dill, sour, or?
  • clove garlic, minced
  • 2 hard boiled eggs, mash yolks, chop whites
  • good dash Tabasco Sauce
  • 1/3 cup ketchup

Mix all together, cool for at least a couple hours.

This is a versatile recipe, and there is really no "right" way to do it, if you like it, it is "right". Capers are good to replace the pickle, various types of pickles can be used, chile sauce can be exchanged for ketchup, limes for lemons, ect. A bit of tarragon is good, as is a bit of fine vinegar. As with any other thing, just don't get too complicated.

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