No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Tartar Sauce

Serve this with our Maryland Crab Cakes.

  • yield: Makes 1 1/4 cups

advertisement

advertisement

Ingredients

  • 1 cup light mayonnaise
  • 4 cornichon pickles, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 shallot, minced
  • Coarse salt and ground pepper

Directions

  1. Step 1

    Mix together all ingredients in a small bowl; season with salt and pepper. Refrigerate until ready to use.

Source
Everyday Food, June 2007

Related Topics

advertisement

advertisement

Reviews (9)

  • 6 Aug, 2008

    This was good and simple, as long as you have cornichons on hand (which I love!). Serve it cold for maximum taste.

  • 6 Aug, 2008

    This was good and simple, as long as you have cornichons on hand (which I love!). Serve it cold for maximum taste.

  • 4 Aug, 2008

    WE USE THIS TARTAR SAUCE OFTEN WITH ALL KINDS OF FISH, IT IS VERY GOOD.

  • 4 Aug, 2008

    WE USE THIS TARTAR SAUCE OFTEN WITH ALL KINDS OF FISH, IT IS VERY GOOD.

  • 4 Aug, 2008

    WE USE THIS TARTAR SAUCE OFTEN WITH ALL KINDS OF FISH, IT IS VERY GOOD.

  • 4 Aug, 2008

    WE USE THIS TARTAR SAUCE OFTEN WITH ALL KINDS OF FISH, IT IS VERY GOOD.

  • 4 Aug, 2008

    WE USE THIS TARTAR SAUCE OFTEN WITH ALL KINDS OF FISH, IT IS VERY GOOD.

  • 4 Aug, 2008

    WE USE THIS TARTAR SAUCE OFTEN WITH ALL KINDS OF FISH, IT IS VERY GOOD.

  • 20 Mar, 2008

    I love this recipe. I like to add tiny capers diced very small.