This may be more of a rémoulade than a tartar sauce, but we've been making it this way since I came to the Oyster Bar. Has it changed at all since 1974? There's no way for me to know-but I doubt it. Be sure the hard-cooked egg and potato are cold when you make this.
Provided by Sandy Ingber
Yield Makes about 2 3/4 cups
Number Of Ingredients 12
Steps:
- 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.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#15-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #low-protein #sauces #condiments-etc #easy #dietary #low-in-something #number-of-servings #3-steps-or-less
You'll also love