Tartar Sauce

Name: Tartar Sauce
Yield: Serves 4 (Makes a generous 3/4 cup)
Ingredients: 1 , large egg yolk; 1 1/2 teaspoons, table salt; 1/4 teaspoon, Dijon mustard; 1 1/2 teaspoons, lemon juice from 1 small lemon; 1 teaspoon, white wine vinegar; 3/4 cup, corn oil; 1 1/2 tablespoons, minced cornichons (about 3 large); 1 teaspoon, cornichon juice; 1 tablespoon, minced scallion; 1 tablespoon, minced red onion; 1 tablespoon, capers, minced

2 comments

Appears in Cook's Illustrated July/August 1997

Fish & Seafood

Quick

Condiments

Tartar sauce is the perfect mate to fried seafood, but it can be bland and overly chunky.

SERVES4 (Makes a generous 3/4 cup)

TIME15 minutes

WHY THIS RECIPE WORKS

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