- Most Helpful
- Highest Rating
I don't know why, but I've never thought of making tartar sauce from scratch before. I used an egg yolk instead of a whole egg because I happened to have one left over. I think that made the color a little darker than it should be, so next time I'll use a whole egg. I did use a whole clove of garlic. One cup of oil was enough to bring it to a nice, thick consistency. It's a little sweeter than I'm used to, but the flavors all go very well together. Made for Bargain Basement Tag.