Reviewed: Feb. 22, 2012

truly outstanding thought the egg was going to be weird, but it wasn't at all.. this ones a keeper

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Reviewer:

Cooking Level: Expert

Living In: Shelton, Connecticut, USA

Reviewed: Feb. 22, 2012

This is the best tarter sauce I have ever had. I followed the recipe, with the exception of using the eggs. Thanks for sharing!

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shellbell542

Reviewed: Feb. 3, 2012

One of the better tartar sauces I've had. Definitely better than supermarket varieties.

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Rex Hutcheson

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 1, 2012

This recipe makes you one step closer to a real cook, as you will proud of the fact that you will never go to the store and buy tarter sauce again. And you sound like you really know how to cook when you tell your dinner guests," oh I never buy it I only make it fresh! DO NOT OMIT THE HARDBOILED EGG, It gives this tarter sauce It's "MEAT"

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fluffy

Reviewed: Jan. 24, 2012

super yummy! I have made this several times and its always a hit. I do omit the egg though and its delish!

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3 users found this review helpful

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Sasha*Italiano

Cooking Level: Expert

Reviewed: Dec. 19, 2011

Absolutely the best tartar sauce I've ever had. Everyone raved about it. I "hard cooked" the egg in the microwave, so it was super fast and easy! A definate keeper.

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catinmylap

Reviewed: Dec. 12, 2011

It took only a couple of minutes to have it assembled and ready. I didn't have a hard boiled egg available. I used light Miracle Whip. My husband liked this and said it was really good. I don't eat tartar sauce, so I will have to take his word for it. I didn't chill this, he ate it immediately. I scaled it down to 1 serving and it was still enough for two large pieces of fish.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Dec. 10, 2011

When I tasted this right after mixing it up, I wasn't impressed. Of course, it hadn't had time to meld. The following evening, I fried up some salmon patties and pulled this out of the fridge, dipped my finger in and said, "Wow!" outloud. Surpassed my expectations. Excellent! The bottled stuff doesn't even compare.

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LuannD

Cooking Level: Expert

Home Town: Farmington, New Mexico, USA

Reviewed: Oct. 26, 2011

Yummy! I made the sauce as directed less the egg. The capers are a must. They provide a very flavorful addition to the sauce.

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Njoy cooking

Reviewed: Sep. 3, 2011

Great tartar sauce! I leave out the egg and use some lemon pepper instead of salt & white pepper! Better than anything I have had from a store or restaurant!!!

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