Homemade sauce tartare

Time 10 minutes
Yields Serves 1 1/4 cups
Homemade sauce tartare

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.

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

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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