Roasted Red Pepper Tartar Sauce

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.


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  • Total Time:
  • Servings: Makes 1 1/2 cups

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  • 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 this recipe

  1. 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.

Make Ahead

The sauce can be refrigerated for up to 3 days.

Serve With

Fish, shellfish, chicken, lamb, steak, burgers.

Contributed By Photo © Helene Dujardin Published June 2008

469582 recipes/roasted-red-pepper-tartar-sauce 2013-12-06T23:45:40+00:00 Grace Parisi summer|fast-column|barbecue-cookout|sauces-and-condiments|8|basic-easy|fast|make-ahead|no-cook june-2008,Grace Parisi,grilling recipes,roasted peppers,tartar sauce,condiment recipes,roasted-red-pepper-tartar-sauce 469582

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