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 Saucehttp://macheads2.net/recipes/WarmTartarSauce.html