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Eating the Enemy: Pain Train Week

Pain Train Tartar Sauce July 25, 2006

Posted by steveshotdogs in recipes.

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.