|Slow Food(The Case For Taste)|
|by Carlo Petrini|
With a magazine, web site, and over 400,000 followers organized into local "convivia," or chapters, the slow food movement is poised to revolution...
101 - 110 of 172 for tartare sauce
Mix well. Chill until needed.
Mix together the ... to make the tartar sauce. Season to ... drain on paper towels. Serve the fritters warm with remaining tartar sauce. Makes 36 fritters.
Combine ingredients in a small bowl. Yields 2/3 cup of sauce.
Combine all ingredients, mixing well. Yield: 1 1/4 cups.
Mix well and chill. Use as dip or dressing.
Combine all ingredients and let set several hours prior to serving.
Combine relish, mayonnaise, lemon juice and mustard in a bowl; mix well. Stir in capers, if using. Store in refrigerator in a covered jar. Yield: ...
Grate enough dill ... ready to use. Tartar sauce will keep several weeks in refrigerator in airtight container. (I use a pint Mason jar.) Yield: 1 1/2 cups.
Mix all ingredients, just enough to blend. An excellent sauce for fish. Also good on corned beef hash. Makes about 3/4 cup.
Combine and mix ingredients. Makes about 1 1/4 cups.
top of page