{"id":86,"date":"2008-05-08T14:53:03","date_gmt":"2008-05-08T21:53:03","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/sauces-stocks-marinades\/larss-tartar-sauce\/"},"modified":"2018-01-17T00:07:06","modified_gmt":"2018-01-17T07:07:06","slug":"tartar-sauce","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/tartar-sauce\/","title":{"rendered":"Tartar Sauce"},"content":{"rendered":"

A Little Personal History:<\/h2>\n

This is a basic tartar sauce, I came up with when I wanted to see how well I could make New Zealand style Fish and Chips<\/a> and they always serve it with vinegar and tartar sauce. It’s goes well with just about any fried fish dish (i.e. Fried Cajun Calamari<\/a>, Fish sticks, Fried Shrimp, etc)<\/p>\n

Description:<\/h2>\n

 <\/p>\n\n\n\n\n\n\n\n
Categories:<\/td>\nDip, Sauce<\/td>\n<\/tr>\n
Servings:<\/td>\n2 cups<\/td>\n<\/tr>\n
Time:<\/td>\n\u2013 Preparation:\u00a0\u00a0 10 minutes<\/td>\n<\/tr>\n
Equipment:<\/td>\nMeasuring cups and spoons, mixing bowl, whisk, glass jar\/container with top or squeeze bottle<\/td>\n<\/tr>\n
Difficulty:<\/td>\nEasy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ingredients:<\/h2>\n