Traditional recipes for sauce tartare vary: Some call for a mayonnaise made with hard-boiled egg yolks, whereas others use all raw yolks. Flavorings for tartar sauce also differ: Older recipes call for puréed scallions or chives (a food processor cannot be used for this purée—you need a mortar and pestle), whereas others prepare tartar sauce with the same additions as Sauce Rémoulade, but replace the anchovy paste with
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