Tartar Sauce
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
41
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Dill Pickle (chopped)1 tbsp
Onion (chopped)1 tbsp
Parsley (chopped fresh)1.5 tsps
Green Bell Pepper (chopped)1.5 tsps
Capers (nonpareil, drained)1 large
Egg (hard-cooked and chilled)2.25 cups
Mayonnaise2 tsps
Lemon Juice1 tsp
Dijon Mustard1 tsp
Old Bay SeasoningDirections:
1
Put the pickle, onion, parsley, bell pepper, capers, and olives into the bowl of a food processor
2
Pulse, scraping the bowl a couple of times, to make a 1/8-inch dice
3
Transfer to a mixing bowl
4
Peel the potato, chop it coarsely, and measure out ⅓ cup, packing it into the cup
5
Peel and coarsely chop the egg
6
Put both into the food processor and pulse, scraping the bowl a couple of times, until finely chopped but not minced
7
Scrape into the bowl with the pickle mixture
8
Add the mayonnaise, lemon juice, mustard, and Old Bay
9
Whisk or stir until well combined
10
Transfer to a covered container and refrigerate until needed
11
It will keep for about 1 week
12
Put the pickle, onion, parsley, bell pepper, capers, and olives into the bowl of a food processor
13
Pulse, scraping the bowl a couple of times, to make a 1/8-inch dice
14
Transfer to a mixing bowl
15
Peel the potato, chop it coarsely, and measure out ⅓ cup, packing it into the cup
16
Peel and coarsely chop the egg
17
Put both into the food processor and pulse, scraping the bowl a couple of times, until finely chopped but not minced
18
Scrape into the bowl with the pickle mixture
19
Add the mayonnaise, lemon juice, mustard, and Old Bay
20
Whisk or stir until well combined
21
Transfer to a covered container and refrigerate until needed
22
It will keep for about 1 week