Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Tartar Sauce


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


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

Yield: 2 1 /2 cups

Recent Recipes

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more


Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more