Chef Amy DiBiase serves this tartar-like sauce with fried oysters, but it's great with any seafood.
3 large pasteurized egg yolks
1 clove medium garlic, minced
1 teaspoon fresh lemon juice
1/3 cup vegetable oil blended with 1/3 cup extra-virgin olive oil
1/4 cup cornichons, finely diced
2 tablespoons red wine vinegar
2 tablespoons minced parsley
2 tablespoons minced chives
1 hard-cooked egg, finely diced
1 medium shallot, minced
1 tablespoon minced tarragon
Salt and freshly ground pepper
How to Make It
In a food processor, combine the egg yolks with the garlic and lemon juice. With the machine on, gradually add the blended oils until a thick mayonnaise forms. Scrape the mayonnaise into a bowl and stir in the remaining ingredients; season the sauce with salt and pepper.
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