Tarter Sauce

Southern Living, March 2014, page 112, from Robby Melvin. This friend of fried fish or shellfish begs to be customized. Add your favorite ingredients.
Photo by LRay W.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

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

Directions

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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