Wayne Gisslen

Tartar Sauce

Preparation info
  • Approx.

    1

    qt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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.

Per 1 fl oz (29.57 mL): Calories, 200; Protein, 0 g; Fat, 22 g (98% cal.); Cholesterol, 15 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 240 mg.