Tartar Sauce

Christopher Hirsheimer

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.

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.
Yield: makes ABOUT 1/2 CUP

Ingredients

  • 14 cup mayonnaise
  • 2 tsp. pickle relish
  • 12 tsp. dried tarragon
  • 2 tsp. fresh lemon juice
  • 12 tsp. chopped capers

Instructions

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