Tartar Sauce

• 1 red, ripe tomato, about 1/4 pound or slightly less
• 1/4 teaspoon finely minced garlic
• 2 tablespoons dry white wine
• 1 cup mayonnaise
• 3 tablespoons bottled India relish
• 1 tablespoon finely chopped fresh herbs, such as parsley, tarragon and chives
• 1 hard-cooked egg
• Salt to taste, if desired
• Freshly ground pepper to taste

1. Cut away and discard the core of the tomato.
2. Cut the tomato crosswise in half and squeeze gently to remove the seeds.
3. Cut the tomato into cubes and put it into the container of a food processor.
4. Blend thoroughly.
5. You will need one-quarter cup.
6. Put the pureed tomato into a saucepan and add the garlic and wine.
7. Bring to the boil and cook until reduced by half.
8. Cool and then chill.
9. Put the mayonnaise in a mixing bowl and add the tomato mixture, India relish and herbs.
10. Put the egg through a fine sieve and add it.
11. Add salt and pepper to taste.
12. Serve chilled.

red, garlic, white wine, mayonnaise, relish, fresh herbs, egg, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/49 (may not work)