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Tartar
Sauce with Capers
| 1 c mayonnaise
¼ c minced sweet pickle 1 hard-boiled large egg, forced through a coarse sieve 2 T Dijon mustard 2 T minced shallot 2 T drained bottled capers ½ t crumbled dried tarragon 2 T minced fresh parsley 1 t lemon juice Combine all ingredients and stir well.
Refrigerate until ready to use. Makes about 1¾ cups.
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