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Fennel-Lemon Tartar Sauce

Fennel-Lemon Tartar Sauce

The fennel in this recipe is reserved from the fennel used to flavor the crabs.

This recipe goes with Boiled Dungeness Crab with Fennel

Coastal Living JUNE 2007

  • Yield: Makes 1 cup

Ingredients

  • 2 tablespoons minced fennel fronds
  • 1/4 cup minced fennel bulb
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 3/4 cup mayonnaise
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon coarsely chopped capers
  • Salt
  • Freshly ground black pepper

Preparation

Combine first 7 ingredients in a small bowl. Add salt and pepper to taste. Cover and refrigerate until ready to serve.

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Fennel-Lemon Tartar Sauce recipe

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