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Recipe Of The Day: Homemade Tartar Sauce

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I don't think the author knows the difference between chopped, diced and minced.

For a sauce chopped pickles, shallots and scallions would be large chunks. Even dicing them would leave a very lumpy texture, leave that for salsa.

The correct method should be minced because when eating fish you don't want a large chunk of a shallot, onion or pickle wiping out your tongue and ruining the texture of eating fish. 



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