Tartar Sauce

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Escoffier made sauce tartare with hard-cooked egg yolks, oil and vinegar, salt and pepper, and chives or scallions. At the Watermen's Inn in Crisfield, this is how it done.
Source: Saveur
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Tartar Sauce Photo: Christopher Hirsheimer

1/4 cup mayonnaise
2 tsp. pickle relish
1/2 tsp. dried tarragon
2 tsp. fresh lemon juice
1/2 tsp. chopped capers

1. Combine mayonnaise, relish, tarragon, lemon juice, and capers in a small bowl, mix well, then refrigerate until  needed.

MAKES ABOUT 1/2 CUP

This article was first published in Saveur in Issue #19