Miami Tartar Sauce

Jennifer Rubell has a passion for all things pink, including this colorful, tangy tartar sauce.

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  • Servings: MAKES ABOUT 2 CUPS

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  • 1/4 cup dry red wine
  • 1 1/4 cups mayonnaise
  • 3 tablespoons finely chopped flat-leaf parsley leaves
  • 2 tablespoons chopped sweet gherkins
  • 2 tablespoons chopped capers
  • 2 tablespoons minced shallot
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground pepper

How to make this recipe

  1. In a saucepan, simmer the wine over moderately low heat until reduced to 1 tablespoon, about 10 minutes. Let cool.

  2. In a bowl, mix the mayonnaise, parsley, gherkins, capers and shallot. Stir in the lemon juice and reduced red wine and season with salt and pepper.

Make Ahead

The tartar sauce can be refrigerated for 3 days.

Contributed By Published May 2002

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