Green tartar sauce from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sdeathe on June 01, 2020

    This is easy and delicious, one of my favourite sauces. Letting it sit really does smooth out and meld the flavours. I use gherkins and curly-leaf parsley. I've had several requests for this recipe.

  • Jane on July 12, 2012

    I liked this but didn't love it. I like my tartar with a bit more bite and I found this rather bland and mayonnaisey, even after a couple of days in the fridge. I added more chopped cornichons and capers which helped punch it up a bit.

  • smtucker on February 13, 2011

    best tartar sauce ever!

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