Chopped Dill Pickle	Tartar Sauce

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Tartar Sauce

Source: St. Louis Post-Dispatch, June 6, 1948

Yield: 1 1/4 cups

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Ingredients

• 1 egg

• 1/2 tsp sugar

• 1/2 tsp dry mustard

• 1/2 tsp salt

• 1/4 tsp ground white pepper

• 1 cup salad oil

• 1 Tbsp vinegar

• 1 Tbsp lemon juice

• 1 Tbsp finely minced onion

• 1 rib celery, chopped

• 1/2 green pepper, chopped

• 1/4 dill pickle, chopped

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Preparation

Break egg into deep bowl. Add sugar, mustard, salt and pepper. Beat with a whisk or fork for a few minutes. Add oil, a little at a time, beating well after each addition. When oil has been incorporated, add vinegar, lemon juice, onion, celery, green pepper and dill pickle. Refrigerate until ready to use.