Tartar Sauce | Saveur
Escoffier made sauce tartare with hard-cooked egg yolks, oil and vinegar, salt and pepper, and chives or scallions. At the Watermen's Inn in Crisfield, this is how it done.
Ingredients
- <sup>1</sup>⁄<sub>4</sub> cup mayonnaise
- 2 tsp. pickle relish
- <sup>1</sup>⁄<sub>2</sub> tsp. dried tarragon
- 2 tsp. fresh lemon juice
- <sup>1</sup>⁄<sub>2</sub> tsp. chopped capers
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