Tarragon Tartar Sauce


  • 4 cornichons (French sour gherkins)
  • 1 ½ tablespoons fresh tarragon leaves
  • 1 tablespoon cider vinegar
  • 3 shallots
  • Tabasco
  • 18 green olives (preferably brine-cured)
  • 1 ½ cups mayonnaise

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).

View full recipe at Epicurious


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