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  Lemon-pecan tartar sauce
 
Yield: 4 3/4 cups
 
2 c Mayonnaise      2 c Pecans (chopped); toasted
1/4 c Capers; drained      1/4 c Green onions; minced
1/4 c Parsley (fresh); chopped      2 ts Cornichons; drained chopped
2 ts Lemon zest      1 Salt
1 Cayenne pepper Mix together well. Salt and pepper to taste(t-t). Refrigerate. Serve with seafood as desired.      5-27-98 entered Contributor: Alaskan Seafood Marketing Institute
  Preparation Time: 00:30

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