Tartar sauce 3 from The New York Times Heritage Cook Book (page 302) by Jean Hewitt

  • Creole mustard
  • sour pickles
  • Show all ingredients...

  • EYB Comments

    Can substitute imported mustard such as Dijon mustard or Düsseldorf mustard for Creole mustard.

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

Accompaniments: Out island grouper; Deep-fried frogs’ legs

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

  • Eat Your Books

    Can substitute imported mustard such as Dijon mustard or Düsseldorf mustard for Creole mustard.

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