Tartar Sauce

Tartar sauce or tartare sauce is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions (or chives), and fresh parsley.

Serve with baked, broiled or fried fish and seafood. Also goes well with salmon or tuna croquettes.

1/2 c. mayonnaise
1/4 c. sweet pickle relish or minced cornichons (some recipes use less)
1 T. chopped capers (optional)
1 T. chopped green onion
1 T. chopped fresh parsley
1 T. lemon juice
2 tsp. Dijon mustard

In a bowl combine the Tartar Sauce ingredients, whisk well. Taste and adjust seasonings, adding more relish, lemon juice, etc. as needed. Refrigerate for 1 hour, allowing flavors to blend.

Makes 3/4 cup.

Wolfgang Puck's Sauce Tartare

1 hard-boiled egg, minced
1 tablespoon capers, minced
1 cornichon, minced
1 or 2 anchovies, minced
1 teaspoon minced chives
2 teaspoons minced parsley
1 cup mayonnaise
1/2 cup whipped cream

Combine the hard-boiled egg, capers, cornichon, anchovies, chives and parsley with the mayonnaise.

Fold in the whipped cream. Chill and use as needed.

Yield: 2 cups