TARTAR SAUCE (Chuck Muer’s)
1 1/2 c. mayonnaise
1 T. onion, very finely diced
3 T. Kosher dill pickle, very finely diced
1 stalk celery, very finely diced
1 small garlic clove, minced
1 T. capers, finely chopped
2 t. fresh chives, finely chopped
1 anchovy, minced
1 t. Worcestershire sauce
1 t. lemon juice
Combine all tartar sauce ingredients together in the order given. Blend well. Cover and refrigerate the sauce.
(yield: 2 cups)
Note: the tartar sauce will last for up to 2 weeks. This tartar sauce takes on the character of a Remoulade sauce and is especially good with cold meat, poultry and shellfish.
Chuck Muer's Tartar Sauce recipe is published in our October, 2012 Menu Minder, Issue #348.