Kinkead's Tartar Sauce
Makes 3 CupsIngredients
* | 2 cups mayonnaise (good quality store-bought is fine) |
* | 2 large eggs, hard-boiled, yolk and white grated |
* | 1 tablespoon chopped capers |
* | 8 cornichons, finely chopped |
* | 2 tablespoons finely chopped red onion |
* | 1 tablespoon chopped chives |
* | 1 tablespoon chopped tarragon |
* | 1/2 teaspoon sugar |
* | 1 tablespoon freshly squeezed lemon juice |
* | 1 teaspoon red wine vinegar |
* | 1 teaspoon tarragon vinegar |
* | 1/2 teaspoon kosher salt |
* | 1/2 teaspoon cracked black pepper |
* | 4 drops Tabasco sauce |
* | 8 drops Worcestershire sauce |
Instructions
1 | Mix all the ingredients in a stainless steel bowl and refrigerate. Store refrigerated, in an airtight container, for up to 5 days. |
Notes
For many recipes used at Kinkead's, we make our mayonnaise from scratch. For preparations requiring a large quantity or when the sauce is not to be served within a few hours, we use prepared mayonnaise (Hellmann's) for both food safety and convenience.Source
Executive Chef Bob Kinkead, Kinkead's Restaurant, Washington, D.C.