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Tartar Sauce Recipes

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!

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