Tartar Sauce

Pantry and Fridge

Ingredients

1 1 /2 cups Mayonnaise
1 /4 cup Pickle relish
1 Tbsp Yellow mustard
2 Tbsp Capers, chopped
2 Tbsp Green olives, chopped
1 1 /2 tsp Black pepper
1 1 /2 tsp Garlic, fresh minced
1 /2 tsp Garlic salt
1 1 /2 tsp Parsley
1 Tbsp Lemon juice, freshly squeezed

Instructions

Combine all ingredients, mix well, and refrigerate four to six hours before serving.

Yield: 2 1 /2 cups

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com