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

Grace Parisi
June 2008

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© Helene Dujardin

Recipe Summary

total:
15 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The sauce can be refrigerated for up to 3 days.

Serve With

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

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