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Tartar Sauce

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  • Author: Jill Baker
  • Yield: A Bowlful


There are many strange versions of this classic sauce, so I’ll add my recipe into the fray.


Units Scale

1 1/3 c. Mayonnaise, of firm texture (see recipe here)

A Handful of Capers (extra-fine if possible)–well drained

A Handful of Cornichons*, chopped in a coarse dice (see recipe here)

2 Hard-Boiled Eggs, peeled, chopped (neither too fine nor too coarse)

3 Springs of Tarragon, leaves only, chopped

A Small Handful of Curly Parsley, chopped


Mix all the ingredients together and serve.


*Cornichons are simply small, whole pickles; like dilled gherkins.

This excerpt is taken from The Whole Beast by Fergus Henderson, purchase the book here.