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Tartar Sauce
From The Good Home Cookbook, by Richard J. Perry

This sauce is the classic complement to fried fish and shellfish. Add cayenne pepper for a spicy version, or add chopped fresh basil for a richer, herbed flavor.


3/4 cup mayonnaise
1/4 cup snipped fresh dill or sweet pickle
2 Tbsp finely chopped onion
1 Tbsp chopped fresh parsley
2 tsp drained capers
1/2 tsp white vinegar


1. Combine the mayonnaise, dill or pickle, onion, parsley, capers, and vinegar in a small bowl and mix well.

2. Refrigerate for 1 hour or more to allow the flavors to blend (overnight is best).

Yield: Makes about 1 cup

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