How to Make Tartar Sauce

Well after making the mayonnaise so I have this mayonnaise sitting around what I’m going to do with it? Because I really don’t eat mayonnaise but what I do like is Tartar sauce and this just happens to be the right amount to make a tartar sauce.

The hardest part of this is just dicing everything up very, very fine as you can see, nice and fine to all the ingredients. All we do is just place, put everything right into the mayonnaise, we just made. And next, we’re going to add whatever liquids we have, just a little vinegar and salt, sea salt of course and some hot sauce you add more of this or less of this. And we just mix it up, oops one ingredient missing, the egg. Remember, you see the color of the egg? Nice and yellow, not dirty brown, grayish color from over cooking the yolk.

So when you boil an egg, bring the water to a boil, the second starts to boil, just set your timer to ten minutes. Automatically you have a beautiful hard boiled egg and the yellow part of it will stay yellow. And then we have it, Tartar sauce. Now all of—everything that’s in there, the onions, the capers everything else by tomorrow the taste will be a little bit blended well. It will taste a little bit different than it does right now which is a good thing. This too, since its home made, there are no preservatives in it, I will give it just about a week in refrigerator and that’s it.