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Kinkead's Tartar Sauce
Makes 3 Cups
*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
1Mix all the ingredients in a stainless steel bowl and refrigerate. Store refrigerated, in an airtight container, for up to 5 days.
  • 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.