Weird but good.


Combine the mayonnaise with the rest of the ingredients. Place on the back of the stove to warm and soften the butter; do not heat over a burner or the sauce will curdle. Stir to mix well.

Serve with Halibut with Bacon and Onion.

Yield: enough for 2, with leftovers which are good cold as well.

Beverly Pepper, The Glamour Magazine After Five Cookbook, 1952, Hot Tartar Sauce