Grace Parisi's version of tartar sauce is creamy and lemony, with roasted bell peppers and cornichons for delicious hits of sweet and salty flavors. To add smokiness, she sometimes substitutes jarred piquillo peppers for the bell peppers.
More Condiment Recipes
1 cup roasted red bell peppers (8 ounces)
1/4 cup finely chopped cornichons
2 tablespoons salted capers, rinsed and finely chopped
2 teaspoons finely chopped tarragon
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
Salt and freshly ground pepper
How to Make It
Pat the roasted peppers dry and finely chop. Transfer to a medium bowl and stir in the cornichons, capers, tarragon, lemon zest and juice and mayonnaise. Season with salt and pepper and serve.
The sauce can be refrigerated for up to 3 days.
Fish, shellfish, chicken, lamb, steak, burgers.
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