Catholic Recipe: Tartare Sauce
Foreign chefs have taught us that the addition of a savory sauce can lift an ordinary food to epicurean heights. Tartare sauce is one of the most common sauces for fish, especially fried. For those who are watching sugar intake, or completely dislike the taste of sweet pickles or relish, use dill pickles, chopped small. Makes the tartare sauce more zesty.
Combine first 4 ingredients; drain thoroughly; add parsley; fold into mayonnaise. Stir in vinegar. Makes about 3/4 cup.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965