TARTAR SAUCE
I realize this is old hat, but there are so many strange versions of this classic sauce served that I feel it is justified for me to add my recipe to the fray.
Ingredients
1
cups
â…“Mayonnaise of a firmish nature
a handful of capers —make sure these are well drained
extra-fine if possible
in
a handful of cornichons
choppeda coarse fashion, not into round or long sections
2
hardboiled free-range eggs
peeled and chopped neither too fine nor too coarse
3
sprigs of tarragon
picked and chopped
a small handful of curly parsley
chopped
Instructions
Mix all the ingredients together and serve.