Tarragon Tartar Sauce
- 1 ½ tablespoons fresh tarragon leaves
- 1 tablespoon cider vinegar
- 4 cornichons (French sour gherkins)
- 3 shallots
- 1 ½ cups mayonnaise
- 18 green olives (preferably brine-cured)
In a small bowl whisk together the mayonnaise, the shallots, the cornichons, the olives, the tarragon, the vinegar, and the Tabasco until the tartar sauce is combined well. (The sauce may be made 1 day in advance and kept covered and chilled).