3 Reviews

This recipe, originally from COOK'S ILLUSTRATED magazine (Sept 2008), is excellent.

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loreengale May 31, 2011

This was a kicked up version of my regular tarter sauce. I thought the capers were well used. The piquant flavor paired well with baked fish & slaw. Made for Pick A Chef Spring 2011.

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Susie D March 24, 2011

This is a delicious tartar sauce. I recommend making it a day in advance to allow the flavors to blend. Thanks for posting!

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Chocolatl March 18, 2011
Sweet and Tangy Tartar Sauce