I got this recipe from one of Ina Garten’s collections, and it is certainly my go to. It can’t be much easier, which is always a good thing. Just through everything into a food processor and give it a good whiz. Set in fridge to allow the flavours to develop and you are done. Of course, if you don’t have a small food processor, just chop and blend by hand, still an easy tartar sauce recipe.
- 1/2 cup good mayonnaise
- 2 tablespoons small-diced pickles or cornichons
- 1 tablespoon Champagne or white wine vinegar
- 1 tablespoon capers
- 1 teaspoon coarse-grained mustard
- Pinch kosher salt
- Pinch freshly ground black pepper