Tartar Sauce

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Yield: Makes about 1 1/3 cups


This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .


1 cup mayonnaise

1/4 cup finely chopped dill pickle

3 tablespoons chopped green onion

1 tablespoon drained capers

1 tablespoon chopped fresh parsley

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon dried tarragon

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce


Whisk all ingredients in medium bowl to blend. Season with salt and pepper. Cover; chill at least 1 hour and up to 2 days.