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Tartar Sauce for Lemon-Parsley Fish Cakes

  • Yield: Makes about 2 cups
Tartar Sauce for Lemon-Parsley Fish Cakes


  • 1 cup prepared mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon minced shallots
  • 1/4 cup finely chopped dill pickle
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • Pinch of cayenne pepper


  1. In a medium bowl, mix all ingredients until well combined. Store covered in the refrigerator until ready to serve, for up to 2 days. Stir again just before serving.

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