Ingredients8 h 30 m servings 1677
- Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
- Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
Per Serving: 1677 calories; 175.5 26.7 5.2 89 3757 Full nutrition
ReviewsRead all reviews 16
Love this Chef John! I always find myself out of Tartar sauce when I need it and now I can just make it!! I am from the Northwest but now live in San Francisco. In the Northwest we have this on ...
I served this last night for dinner. Everyone loved it. I did not have cayenne pepper so added a couple of dashes of hot sauce. This is simple to make and oh so tasty. No more store bought for m...
Awesome recipe! I am not a fan of sweet pickles, so I made mine with dill only. A perfect sauce with seafood, of course, but as Chef John says, it is also great on sandwiches. I enjoy it on a...
Made exactly as described. Easy but doesn't taste like it! Exceptionally good.
Chef John, your recipes are always culinary masterpieces! I made your remoulade tonight (to go with your salmon cakes tomorrow) and what amazing flavours! I've made many tartar sauces before, bu...
Thanks chef John. I always made my own because I never liked store bought. This was so good that I will not be making my old version any more. Wife never liked capers before but this also cha...