Tarter Sauce

By LRay

Southern Living, March 2014, page 112, from Robby Melvin.

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

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

Step 1

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.