Our herby take on a classic fish and seafood sauce. Creamy, herby, bright and tangy.
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Ingredients
½cupolive oil mayonnaise
2tablespoonschopped cornichons or dill pickle
1tablespooncapers,chopped
1tablespoonfresh lemon juice
1tablespoonchopped fresh basil
1teaspoonchopped fresh dill
¼teaspoonTabasco + more to taste
kosher salt and black pepper
Instructions
Whisk together all ingredients in a small bowl. Season with ½ teaspoon salt, ¼ teaspoon pepper and additional Tabasco to taste.
Refrigerate until ready to use.
Notes
Store in an airtight container in the refrigerator for up to 4 days.To make vegan tartar sauce: use vegan mayonnaise such as Sir Kensington’s instead of olive oil mayonnaise.
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