Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Erin Coopey is a chef, writer, and photographer in Seattle, WA. A graduate of the Culinary Institute of America at Greystone in St. Helena, CA, Coopey shares her love of food as a cooking instructor at South Seattle Community College. The Kitchen Pantry Cookbook is her first book.