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Tartar Sauce
Summer 2009
Tartar Sauce
Summer 2009BY: Tonia Wilson-Vuksanovic
These delicious homemade fish and chips are worthy of a tartar sauce made from scratch. It takes only moments to put together and will last in the refrigerator for at least 2 weeks.
1 cup (250 mL) store-bought mayonnaise
2 tsp (10 mL) Dijon mustard
1⁄2 cup (125 mL) dill pickle, finely chopped
2 tsp (10 mL) capers, finely chopped
2 tsp (10 mL) prepared horseradish(not the creamed variety)
1 tsp (5 mL) Worchestershire sauce
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) sugar
1. In a medium bowl stir together mayonnaise, mustard, dill pickle, capers, horseradish, Worchestershire sauce, lemon juice and sugar. Refrigerate until ready to use.
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Tartar Sauce
Summer 2009BY: Tonia Wilson-Vuksanovic
These delicious homemade fish and chips are worthy of a tartar sauce made from scratch. It takes only moments to put together and will last in the refrigerator for at least 2 weeks.
1 cup (250 mL) store-bought mayonnaise
2 tsp (10 mL) Dijon mustard
1⁄2 cup (125 mL) dill pickle, finely chopped
2 tsp (10 mL) capers, finely chopped
2 tsp (10 mL) prepared horseradish(not the creamed variety)
1 tsp (5 mL) Worchestershire sauce
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) sugar
1. In a medium bowl stir together mayonnaise, mustard, dill pickle, capers, horseradish, Worchestershire sauce, lemon juice and sugar. Refrigerate until ready to use.