Tartar Sauce

Preparation info
  • About

    1¼ cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup mayonnaise
  • 1 teaspoon mustard, preferably Dijon or Düsseldorf

Method

Combine mayonnaise and mustard and all the chopped ingredients. Stir in lemon juice to taste. If this sauce seems too thick, it may be thinned by beating a little cold water into it. Serve with fish and shellfish.