Tartar Sauce

Preparation info

  • Yield: Approx.

    1 qt

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
4 oz<



  1. Chop pickles and onions very fine. Chop the capers if large, or leave whole if small.
  2. Press the pickles and capers in a fine sieve, or squeeze out in a piece of cheesecloth so they don’t make the sauce too liquid.
  3. Combine all ingredients in a stainless-steel bowl and mix well.