Tartar Sauce (French Sauce Tartare)

The recipe here is a for a fairly traditional French take on this sauce. The French are likely to eat this with cold fish, meats, or raw vegetables, but it also makes a great accompaniment for warm seafood and fish of all sorts. It is a close sister to rémoulade sauce.

1 cup mayonnaise
2 Tbsp. flat leaved parsley, finely chopped
2 gherkin pickles, finely chopped
½ small onion, finely chopped
1 egg, hard boiled
2 Tbsp. capers
sea salt
pepper, freshly cracked

Mix everything in to the mayonnaise and season to taste with salt and pepper.

Makes about 1¼ cups.

Cook's Notes: This can be safely kept in the refrigerator for several days. Here are some ideas for other ingredients that might go into a tartar sauce recipe:

• herbs of all sorts: parsley, dill, chervil, tarragon, finely chopped
• cayenne pepper
• olives, chopped
• shallots or chives, chopped
• Dijon mustard