Tartar Sauce

Submitted by Cookin-jo

"This recipe, adapted from the New York Times Cookbook, is one I've been using for years. I rarely measure exact amounts and the recipe is versatile, depending on what I have on hand. If there's any leftover I love it mixed into canned tuna to make a tuna salad sandwich."

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 1 1/4 cups
• Serves: 4-6

ingredients

• 1 cup mayonnaise (can use low-calorie or low-fat mayo)
• 1 teaspoon Dijon mustard (I've also used provencal mustard)
• 2 tablespoons cornichons, finely chopped (or dill pickles)
• 2 tablespoons capers, finely chopped
• 1 tablespoon chives, finely chopped (dried minced onion or chopped green onions are good substitutes)
• 2 -3 teaspoons fresh tarragon, finely chopped (I usually use a couple of shakes of dried)
• 1 teaspoon lemon juice (not bottled)
• 1⁄2 teaspoon sugar (or Splenda) (optional)

directions

1. Mix all ingredients together well.
2. Refrigerate at least one hour before serving.