From ilyce@tpg.com.au Thu Oct 4 10:43:44 2001 Date: 4 Oct 2001 02:54:02 GMT From: ilyce Newsgroups: rec.food.recipes Subject: Tartar Sauce Followup-To: rec.food.cooking * Exported from MasterCook * Tartar Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : 101Weekly@yahoogroups.com by Karen Jason & Jessica Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mayonnaise 1 white onion -- chopped 6 gherkins -- chopped 1 stalk celery -- chopped very finely 1 teaspoon chopped capers 1 teaspoon very chopped parsley 1 clove garlic -- crushed and minced finely 1 tablespoon chopped chives 1 teaspoon tarragon vinegar 1 teaspoon red pimento (pepper) 1 dash tabasco sauce salt and pepper To make a successful tartare sauce, the ingredients must be chopped very finely. You can use a blender for this if you wish. Combine all ingredients together and bottle. Refrigerate, and use when needed with all seafoods. Description Tartare sauce in my opinion is used with seafoods far more than any other sauce. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3314 Calories; 374g Fat (94.6% calories from fat); 7g Protein; 41g Carbohydrate; 4g Dietary Fiber; 154mg Cholesterol; 3413mg Sodium. Exchanges: 2 Vegetable; 31 1/2 Fat; 2 Other Carbohydrates. NOTES : Here is a popular recipe which is easy to make. NOTE: For variations on this sauce, add stuffed olives or well-drained spinach, chopped finely. This will make the sauce a green colour. Some people use artificial colouring in tartare sauce, but I think it is better to use vegetable juices. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.