Tartar Sauce

Adapted from James Peternson’s recipe in Cooking

Tartar sauce is a variation on mayonnaise, and is easy and fun to make.  If you are worried about salmonella, skip this one.

  • 2 egg yolks
  • 2 T Dijon mustard
  • 1 T white vinegar
  • 3/4 cup olive oil
  • salt
  • pepper
  • 2 shallots, minced
  • 3 T minced cornichons* (or if you are low brow like us, dill pickle relish)
  • 2 T fresh chives

Combine the egg yolks, mustard and vinegar in a blender or food processor.  Pulse briefly to mix.  Then run it at a low speed while slowly drizzling in the olive oil.  Stop when it gets thick.  This is mayonnaise.

Transfer the mayonnaise to a bowl, and stir in remaining ingredients.  Adjust seasonings to taste.

*Peterson doesn’t bother to explain what cornichons are, but the Font of All Knowledge (wikipedia) says they are dill pickled gherkins.  We substituted dill pickle relish, and it worked fine.



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