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Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Tartar Sauce

This friend of fried fish or shellfish begs to be customized. Add your favorite ingredients.

Southern Living MARCH 2014

  • Yield: Makes 1 1/2 cups
  • Hands-on:10 Minutes
  • Total:10 Minutes

Ingredients

  • 1 cup mayonnaise
  • 1 tablespoon thinly sliced fresh chives
  • 2 tablespoons chopped cornichons or other small dill pickles
  • 1 tablespoon capers, drained
  • 1 large hard-cooked egg, peeled and chopped
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon cornichon juice from jar
  • 1/4 teaspoon dried tarragon, basil, or parsley
  • 1/8 teaspoon ground red pepper
  • Salt and pepper to taste

Preparation

Stir together mayonnaise; chives; chopped cornichons; capers; egg; lemon juice; cornichon juice; dried tarragon, basil, or parsley; and ground red pepper in a small bowl. Add salt and pepper to taste. Cover and chill 30 minutes before serving. Refrigerate up to 3 days.

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Tartar Sauce recipe

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