![\"\"](\"http:\/\/auntiestacey.com\/wp-content\/uploads\/2023\/01\/tartar.jpg\")
<\/p>\nThis is a very scaled down version of the tartar sauce my late mother-in-law used to make every morning when she worked at a big chain restaurant 50 years ago. I make this any time we have fish of any kind where it would be appropriate.<\/p>\n
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Small Batch Tartar Sauce:
\n1\/4 C: Mayo \/ Sour Cream
\n1 Dill Pickle, fine chopped (or 1 tea relish)
\n1 tea Creamy Horseradish
\n1\/2 tea: Lemon Juice, fresh \/ Lemon Zest, for colour (opt) \/ Dried Oregano
\nS&P, to taste<\/p>\n
Give it a good stir and use it immediately, or chill it to marry the flavours further. Store in the fridge for up to three weeks covered. Yield: 4 regular portions, or two big portions.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a very scaled down version of the tartar sauce my late mother-in-law used to make every morning when she worked at a big chain restaurant 50 years ago. I make this any time we have fish of any … Continue reading