PEARL OYSTER BAR TARTAR SAUCE

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Pearl Oyster Bar Tartar Sauce image

Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission of Regan Books.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 4 1/2 cups

Number Of Ingredients 6

1/4 cup finely chopped red onion
1/4 cup coarsely chopped capers
1/4 cup finely chopped cornichons, plus 2 tablespoons of the juice
3 cups Hellman's prepared mayonnaise
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • In a medium bowl, combine all the ingredients. Stir well, and refrigerate until ready to use. May be prepared 1 day in advance.

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