Tartar Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 3/4 cups
- 1 teaspoon dijon mustard
- 1 tablespoon chopped fresh parsley
- 2 teaspoons lemon juice
- 1/4 teaspoon old bay seasoning
- 1 tablespoon chopped onion
- 2 tablespoons chopped dill pickle
- 1 1/2 teaspoons chopped green bell pepper
- 1 1/2 teaspoons nonpareil capers, drained
- 1 teaspoon chopped pitted green olives
- 1 small red-skinned potato, boiled until tender and chilled
- 1 large egg, hard-cooked and chilled
- 2 1/4 cups mayonnaise
- Carbohydrate 7 g(2%)
- Cholesterol 71 mg(24%)
- Fat 74 g(114%)
- Fiber 1 g(4%)
- Protein 2 g(4%)
- Saturated Fat 11 g(56%)
- Sodium 622 mg(26%)
- Calories 700
Preparation Put the pickle, onion, parsley, bell pepper, capers, and olives into the bowl of a food processor. Pulse, scraping the bowl a couple of times, to make a 1/8-inch dice. Transfer to a mixing bowl. Peel the potato, chop it coarsely, and measure out ⅓ cup, packing it into the cup. Peel and coarsely chop the egg. Put both into the food processor and pulse, scraping the bowl a couple of times, until finely chopped but not minced. Scrape into the bowl with the pickle mixture. Add the mayonnaise, lemon juice, mustard, and Old Bay. Whisk or stir until well combined. Transfer to a covered container and refrigerate until needed. It will keep for about 1 week. Reprinted with permission from The Grand Central Oyster Bar and Restaurant Cookbook: Recipes & Tales From A Classic American Restaurant by Sandy Ingber with Roy Finamore. Text copyright © 2013 Grand Central Oyster Bar & Restaurant Franchising Co., Inc.; photographs copyright © 2012 by Iain Bagwell. Published in 2013 by Stewart, Tabori & Chang.
Preparation Put the pickle, onion, parsley, bell pepper, capers, and olives into the bowl of a food processor. Pulse, scraping the bowl a couple of times, to make a 1/8-inch dice. Transfer to a mixing bowl. Peel the potato, chop it coarsely, and measure out ⅓ cup, packing it into the cup. Peel and coarsely chop the egg. Put both into the food processor and pulse, scraping the bowl a couple of times, until finely chopped but not minced. Scrape into the bowl with the pickle mixture. Add the mayonnaise, lemon juice, mustard, and Old Bay. Whisk or stir until well combined. Transfer to a covered container and refrigerate until needed. It will keep for about 1 week. Reprinted with permission from The Grand Central Oyster Bar and Restaurant Cookbook: Recipes & Tales From A Classic American Restaurant by Sandy Ingber with Roy Finamore. Text copyright © 2013 Grand Central Oyster Bar & Restaurant Franchising Co., Inc.; photographs copyright © 2012 by Iain Bagwell. Published in 2013 by Stewart, Tabori & Chang.
