May 1, 2008 Tartar Sauce 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. Condiments and Sauces American No Cook Easy Recipes Leave a Comment Save Recipe Print Email Enlarge Credit: Christopher Hirsheimer MAKES ABOUT ½ CUPINGREDIENTS ¼ cup mayonnaise 2 tsp. pickle relish ½ tsp. dried tarragon 2 tsp. fresh lemon juice ½ tsp. chopped capersINSTRUCTIONS 1. Combine mayonnaise, relish, tarragon, lemon juice, and capers in a small bowl, mix well, then refrigerate until needed. Save Recipe Print Email This article was first published in Saveur in Issue #19 Subscribe now More from Saveur.com Fried Chicken Recipes Latin American Street Food Cuban-Inspired Recipes Easy Puff Pastry Recipes Kale, Chard, and Other Greens Related Links Recipes Fried Catfish Creole-Style Fried Fish Mississippi-Style Hush Puppies Remoulade Softshell Crab Sandwiches Articles Coming Out of Their Shells Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?