Tartar sauce from Joy of Cooking, Revised and Updated (2019) (page 563) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker and Megan Scott and John Becker

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

Accompaniments: Battered and deep-fried vegetables 3: beer-battered; Deep-fried shellfish 1: floured or breaded; Deep-fried shellfish 2: battered; Deep-fried soft-shell crabs; Poached or "boiled" shrimp; Deep-fried frog legs; Oven-fried fish fillets; Breaded pan-fried fish; Sautéed smelts or anchovies; Fried fish 1: deep-fried; Fried fish 2: shallow-fried; Southern-style deep-fried catfish; Fish and chips

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.

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