Tarragon tartar sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Mayonnaise |
| 3 | Shallots; minced | |
| 4 | Cornichons; (French sour | |
| ; gherkins, available | ||
| ; at specialty foods | ||
| ; shops and some | ||
| ; supermarkets), | ||
| ; minced | ||
| 18 | Green olives; (preferably | |
| ; brine-cured), | ||
| ; pitted and chopped | ||
| 1½ | tablespoon | Minced fresh tarragon leaves |
| 1 | tablespoon | Cider vinegar; or to taste |
| Tabasco to taste | ||
Directions
In a small bowl whisk together the mayonnaise, the shallots, the cornichons, the olives, the tarragon, the vinegar, and the Tabasco until the tartar sauce is combined well. (The sauce may be made 1 day in advance and kept covered and chilled).
Makes about 2 cups.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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