Tartar sauce

• 275 ml (½ pint) mayonnaise
• 1 tablespoon each parsley and cap

Mayonnaise can also be transformed into tartar sauce to eat with fried fish of all kinds. Finely chop the parsley, capers, shallot and hard-boiled egg. Mix all the ingredients into the mayonnaise in a bowl. Taste for sharpness and seasoning and add more vinegar and salt if necessary.