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Tartar Sauce


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5 litres Mayonnaise
1 litre plain Yogurt
1 litre Dill Pickles, Fine Dice
1/2 cup Capers, chopped w/juice
1/2 cup Horseradish
1/2 cup Realemon
1/3 cup Fresh Dill, chopped
1/3 cup Dijon Mustard
1 teaspoon Cayenne
2 tablespoon Salt
1 tablespoon Pepper

Combine ingredients in a mixing bowl and blend thoroughly.

Store in plastic container in the fridge.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.