Escoffier made sauce tartare with hard-cooked egg yolks, oil and vinegar, salt and pepper, and chives or scallions. At the Watermen's Inn in Crisfield, this is how it done.
Ingredients
- 1⁄4 cup mayonnaise
- 2 tsp. pickle relish
- 1⁄2 tsp. dried tarragon
- 2 tsp. fresh lemon juice
- 1⁄2 tsp. chopped capers
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Instructions
Step 1
Combine mayonnaise, relish, tarragon, lemon juice, and capers in a small bowl, mix well, then refrigerate until needed.
- Combine mayonnaise, relish, tarragon, lemon juice, and capers in a small bowl, mix well, then refrigerate until needed.
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