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Tartar Sauce

Serve this with our Maryland Crab Cakes.

  • Yield: Makes 1 1/4 cups
Tartar Sauce

Source: Everyday Food, June 2007

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

Reviews (9)

  • elizabethmandel 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.

  • elizabethmandel 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.

  • mmsrjs 4 Aug, 2008

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

  • mmsrjs 4 Aug, 2008

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

  • mmsrjs 4 Aug, 2008

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

  • mmsrjs 4 Aug, 2008

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

  • mmsrjs 4 Aug, 2008

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

  • mmsrjs 4 Aug, 2008

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

  • burrumbe 20 Mar, 2008

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

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