Pain Train Tartar Sauce July 25, 2006
This sauce is so good, I put it in a cup and sip it through a curly straw. But you can put it on a fish of your choice.
- 1 clove garlic
- 1 teaspoon kosher salt
- 1 shallot, roughly chopped
- 2 tablespoons capers
- 2 tablespoons roughly chopped cornichons with their juice
(Cornichons are french dill pickles. If you can’t find them, you can use the little gherkins they sell in the stores.)
- 1/2 cup plus 2 tablespoons mayonnaise
- 1/2 cup sour cream
- Juice of 1/2 lemon
- 1 tablespoon chopped parsley
- Salt and pepper to taste
In a food processor, purée the garlic and salt. Add shallot, capers, cornichons and their juices and pulse a few times. Add the mayonnaise, sour cream, lemon juice and parsley, and pulse. Season with salt and pepper.
Serve with a shot of Midori and Fanta, go to Wal-Mart and put a VCR on layaway.