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Reply to "Your fail-proof, go-to, crowd-pleasing dressings and sauces"
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[quote=Anonymous]I have a good tartar sauce recipe. The trick is that it needs to be refrigerated for quite a while, at least a couple of hours even though the recipe says 30 mins, but overnight is best. Here it is: Ingredients 1 cup mayonnaise 2 tablespoons dill pickle, minced 2 tablespoons shallot, minced 1 tablespoon capers, well drained and chopped 2 tablespoons caper liquid Juice from half a lemon 2 tablespoons buttermilk salt and pepper to taste. Instructions Combine and whisk all of the ingredients in a medium-size mixing bowl. Cover and refrigerate for at least 30 minutes before serving. I will say this as well -- when you feel like your sauces made at home are not as good as what you get in a restaurant, it is pretty much always the seasoning. You need more salt. [/quote]
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