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
- 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.
- Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
- There are many instances in this book, especially for pan- and skillet frying, where instructions call for heating oil or butter until sizzling hot.
- 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.
- (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)