| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
August 1993 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Mayonnaise |
| 3 |
|
Shallots; minced |
| 4 |
|
Cornichons; (French sour |
|
|
; gherkins, available |
|
|
; at specialty foods |
|
|
; shops and some |
|
|
; supermarkets), |
|
|
; minced |
| 18 |
|
Green olives; (preferably |
|
|
; brine-cured), |
|
|
; pitted and chopped |
| 1 1/2 |
tb |
Minced fresh tarragon leaves |
| 1 |
tb |
Cider vinegar; or to taste |
|
|
Tabasco to taste |
INSTRUCTIONS
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).
Makes about 2 cups.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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