Tartar Sauce

Name: Tartar Sauce
Yield: Makes about 2 3/4 cups
Ingredients: 2 tablespoons chopped dill pickle; 1 tablespoon chopped onion; 1 tablespoon chopped fresh parsley; 1 1/2 teaspoons chopped green bell pepper; 1 1/2 teaspoons nonpareil capers, drained; 1 teaspoon chopped pitted green olives; 1 small red-skinned potato, boiled until tender and chilled; 1 large egg, hard-cooked and chilled; 2 1/4 cups mayonnaise; 2 teaspoons lemon juice; 1 teaspoon Dijon mustard; 1/4 teaspoon Old Bay seasoning

By Sandy Ingber

October 25, 2013

This may be more of a rémoulade than a tartar sauce, but we've been making it this way since I came to the Oyster Bar. Has it changed at all since 1974? There's no way for me to know—but I doubt it.

Be sure the hard-cooked egg and potato are cold when you make this.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.