Tartar sauce from Craig Claiborne's Favorites from the New York Times (1977 v.3): Recipes, Restaurants, Tools, Techniques, People, and Places - Volume 3 (page 44) by Craig Claiborne

  • green onions
  • cornichons
  • Show all ingredients...
  • Serves : 1 1/2 cups

  • EYB Comments

    Can substitute Dusseldorf mustard for Dijon mustard, and sour pickles for cornichons.

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

Accompaniments: Fried eel

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 Dusseldorf mustard for Dijon mustard, and sour pickles for cornichons.

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