Tartar Sauce

I started with an Ina Garten recipe and then added some of my own ingredients. We thought it was good and tangy. I used the leftover sauce in my deviled eggs and it was fabulous.

• Ready In: 10 mins
• Yields: 3 cups

Ingredients

• 3  cups  lt. mayonnaise
• 1⁄2 cup  small-diced  cornichon, You can use small dill pickles
• 4  tablespoons champagne vinegar
• 2  tablespoons capers
• 1  tablespoon  coarse grain mustard, I used Grey Poupon Country Dijon
• 1⁄2 cup parsley
• 1  garlic clove
• 1  pinch salt
• 1  pinch fresh ground black pepper

Directions

1. Place all ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until pickles are chopped and all the ingredients are well mixed but not pureed.