Recipe: Homemade sauce tartare

Total time: 10 minutes

Servings: 1 1/4 cups

Note: Adapted from the “Original Picayune Creole Cook Book” (Times-Picayune Publishing, 1901).

1 clove garlic, cut in half

1 cup mayonnaise

1/4 cup minced green onions, green parts only

2 teaspoons Dijon mustard

4 teaspoons minced cornichons (about 6, quartered lengthwise and then thinly sliced)

1 teaspoon juice from cornichons

2 tablespoons minced parsley

1. Rub the cut surfaces of the garlic clove around the inside of a medium ceramic bowl until the bowl is wet and shiny with garlic juice. Add the mayonnaise, green onions, mustard, cornichons, cornichon juice and parsley and stir thoroughly. Taste and add a little more cornichon juice if necessary. The mixture should be piquant and full-flavored.

Each tablespoon: 80 calories; 83 mg. sodium; 7 mg. cholesterol; 9 grams fat; 1 gram saturated fat; 0 carbohydrates; 0 protein; 0 fiber.