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Tartar Sauce I (P, TNT)
Source: California Egg Commission
Yield: about 1-1/2 cups

1 to 1-1/4 cups Mayonnaise [Archivist's Note: See Recipe in this Section]
2-1/2 tablespoons finely chopped sweet pickle (about 1 pickle)
1 tablespoon snipped fresh parsley
1-1/2 tablespoons chopped onion OR
1 teaspoon instant minced onion
1 teaspoon prepared mustard

In medium bowl, stir together all ingredients until well combined. Cover and chill if not using immediately.

Poster's Notes:
From the California Egg Commission for cooked egg mayonnaise and some other sauces, etc. that used to use raw eggs but have been rewritten to make them safer.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A