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.