Home made Tartar Sauce

I know you, my fair readers, just buy tartar sauce when you need it.  Who doesn’t?  At first I thought that tartar sauce fell into the same category as ketchup and mustard – that being the category of things that even though I’m an obsessed home chef, I still buy these items prepared at the store.  I don’t, for example, churn my own butter, nor do I have a cow that I milk in the mornings. My children have recently been lobbying for chickens, live ones, in the yard, in West LA.  This is a losing battle on their part.  I am not going to agree to chickens.  I did decide to follow the advice of my father and try making my own tartar sauce. This is his recipe.  It goes well with all kinds of shellfish.  I like it best on shrimp, but it’s a multi-tasker – this recipe.

• 2 cups mayonnaise
• 2 small boiled potatoes, cold, peeled and mashed (1.5 inch diameter red potatoes)
• 2 teaspoons parsley, minced
• 1 teaspoon capers, finely chopped
• 2 tablespoons of dill pickle, finely chopped
• ⅛th teaspoon freshly ground white pepper
• ¼ teaspoon salt

Thoroughly combine all ingredients and chill for two hours before serving.

The sauce may be thinned with lemon juice if it is too thick.

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