Herb Tartar Sauce

• 1 cup your favorite or Homemade Mayonnaise (page 280)
• 1/2 cup fresh herbs, such as tarragon, basil, chives, parsley, cilantro, scallions, or a combination
• 2 tablespoons sour cream
• 2 small dill pickles, chopped
• 2 small sweet pickles, chopped
• 1 hard-boiled egg, chopped
• 1 jalapeno pepper, cored, seeded, and chopped
• 2 tablespoons grated red onion
• 2 tablespoons capers
• 1 tablespoon dill pickle juice
• 1 tablespoon fresh lemon juice
• Sea salt and freshly ground black pepper

1. Combine the mayonnaise, herbs, sour cream, dill pickles, sweet pickles, egg, jalapeno, onion, capers, pickle juice, lemon juice, and salt and pepper to taste in a blender or food processor and pulse to blend to a chunky sauce.
2. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
3. There are many instances in this book, especially for pan- and skillet frying, where instructions call for heating oil or butter until sizzling hot.
4. Instead of using a thermometer, check the oils readiness by dropping in a pinch of salt or flour; if the oil sizzles when the salt hits the pan, its ready to go.
5. (When frying chicken and other slow-cooking foods, its important to keep the oil at a consistent temperature to ensure they cook evenly; in recipes like these I always provide an exact temperature and suggest using a thermometer.)

your favorite, fresh herbs, sour cream, dill pickles, sweet pickles, egg, pepper, grated red onion, capers, dill pickle juice, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/herb-tartar-sauce-383664 (may not work)