Like tartar sauce, this French sauce is traditionally used as a condiment with seafood but is not as sweet.
Ingredients
- 1 cup quality mayonnaise
- 2 tbsps finely minced cornichons
- 2 tbsps finely chopped mixed herbs (tarragon is traditional; additionally try parsley, chives & chervil)
- 1 tbsp very finely minced capers
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- ⅛ tsp anchovy paste, or half of anchovy fillet, very finely minced
- salt and pepper to taste
Instructions
- Place the mayonnaise in a bowl along with the remaining ingredients. Stir until the ingredients are fully combined.
- Store covered in the fridge in an airtight container. For the best flavor, let the sauce chill in the fridge for at least 24 hours to allow time for the flavors to fully meld.
- Sauce will keep up to 2 weeks (or two days if using home-made mayonnaise).
This dish is best prepared with a home made mayonnaise; the recipe can be found here.
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