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