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Tarragon Tartar Sauce
This is really a sauce- it bears no relation to that unnaturally thick and gloppy concoction usually brought out under the name of tartar sauce

Ingredients:
1 cup mayonnaise
1/2 cup sour cream
2 shallots, finely minced
4 cornichons, finely minced`402405
18 brine-cured green olives (such as picholine), pitted and chopped
1 1/2 tablespoons minced fresh tarragon leaves
1 tablespoon white-wine vinegar, or more to taste
hot red pepper sauce to taste

Directions:
Whisk together all ingredients in a bowl until combined well. Cover and store in the refrigerator until ready to serve.

This is really a sauce -- it bears no relation to that unnaturally thick and gloppy concoction usually brought out under the name of tartar sauce. This sauce lightly cloaks its object, rather than weighing it down. The key to getting a tartar sauce that runs a little is using mayonnaise that's not too thick. Either use a relatively thin homemade one, buy a thin one (like Walnut Acres All Natural Mayonnaise), or thin out a thicker bottled mayonnaise with a little water. Makes a scant 2 cups