I don’t usually bother to make my own tartar sauce, but last night I was feeling inspired so I tried out this old recipe from Food & Wine.
I must say it was totally worth the little extra effort.
The fresh herbs, cornichons and capers make this tartar sauce much tastier than store-bought, plus it only takes about 10 minutes to make.
Top a Wild Alaskan King Salmon Burger with a generous spoonful and save the leftovers for a tuna sandwich.
Adapted from Food & Wine Magazine, April 1997
- 1 large shallot, roughly chopped
- 3 Tbsp. capers
- ¼ cup chopped cornichons
- ¾ cup mayonnaise
- 3 Tbsp. chopped parsley
- 2 Tbsp. chopped dill
- 1 Tbsp. chopped chives
- 1 Tbsp. fresh lemon juice
- 1 tsp. dijon mustard
- ½ tsp. fresh ground pepper
- ¼ cup olive oil
- In a food processor, combine the shallot, capers, and cornichons and pulse until finely chopped. Add the mayonnaise, parsley, dill, chives, lemon juice, mustard and pepper and process to blend. Add the olive oil in a slow, steady stream until process until well combined. Refrigerate for up to 3 days.