Tartar Sauce
We are inspired to make a quick mayonnaise-based sauce to complement fried fish and seafood from Jean Anderson's "The New Doubleday Cookbook". The pickly items and mustard give it the traditional tartar sauce taste, and the scallions and parsley give it the freshness lacking in bottled sauces. Originally served as part of Crabcakes for Sarah.
Alternate Preparations:
- Jalapeno Lime Tartar Sauce (2002-08-28)
- Olive Mayonnaise (2003-05-13)
Ingredients
- ½ cup light mayonnaise
- ½ tablespoon fresh italian leaf parsley (cleaned and minced)
- ½ tablespoon green and light parts scallions (minced)
- ½ tablespoon green with pimento olives (minced)
- 1 teaspoon capers (drained and minced)
- ½ tablespoon hotdog relish
- ½ teaspoon Dijon mustard
Instructions
In a medium bowl, we combine all the ingredients and stir well with a small spoon. We allow the flavors to mingle for about 10 minutes while we finish cooking the seafood. The leftover sauce we cover and refrigerate for a couple of days.