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