Recipes

Tartar Sauce

Recipe No. 510 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Sauces

Tartar Sauce
Serves 1½ gallons 100 servings, three mess kit spoons each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 510 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Mayonnaise, thick — 1 gallon (4 No. 56 dippers)

Eggs, hard cooked, chopped — 10 eggs

  • Pickles, dill, finely chopped — 1 pound (½ No. 56 dipper)
  • Onions, finely chopped — 1 pound (1 No. 56 dipper)
  • Parsley, finely chopped — 4 ounces (¾ No. 56 dipper)

Directions

  1. Mix all ingredients together thoroughly.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Mayonnaise, thick — 1¼ cups Eggs, hard cooked, chopped — ¾ eggs Pickles, dill, finely chopped — 1¼ oz Onions, finely chopped — 1¼ oz Parsley, finely chopped — about 2 tsp

Serve cold with corned beef hash or fish.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 510, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.