In the November issue of Texas Highways, writer Helen Bryant takes readers to the Famous! Kings Inn in Riviera, whose recipe for tartar-sauce remains a closely guarded secret. We can’t claim to have the official recipe, but these—adapted from versions we found online—comes pretty close. The first one makes enough for Coxey’s army; adapt and adjust as you (and your hungry crowd) wish.
- 1 quart mayonnaise
- 1 quart Miracle Whip
- 10 eggs, hard-boiled, peeled
- saltine crackers (3 tubes or 3/4 box)
- 5 stalks celery
- jalapeño pepper, seeded (to taste)
- 2 1/2 ounces Worcestershire sauce
- salt (to taste)
- 2 small bell peppers, seeded
- 1 (4 ounce) jar pimientos
- 1 (2 ounce) can anchovy fillets
- 1 large onion
- fresh garlic (to taste)
Finely chop celery, jalapeños, bell peppers, anchovies, garlic, and onion. Add salt and Worcestershire sauce. Mash the hard-boiled eggs together with the crackers, then mix all ingredients together with the mayonnaise and Miracle Whip.
Here’s a recipe that has been adapted for home use. Note that this one doesn’t contain anchovies.
- 1.5 cups salad dressing (Miracle Whip)
- .5 cup mayonnaise
- Jalapeño peppers to taste
- 4 boiled eggs
- 10 saltine crackers, crushed
- 2 ounces bell pepper, shredded
- 2 stalks celery, shredded
- 2 ounces garlic, minced
- 1 tablespoon Worcestershire sauce
Combine ingredients and serve!