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Sauces and Condiments

Homemade sauce tartare

Convenience foods have a horrible reputation, in most cases entirely justified. In the quest for ease, other attributes -- such as flavor -- get tossed willy-nilly by the wayside. But there is an exception. In fact, let's go even further: ... Read more

Total time: 10 minutes | Serves 1 1/4 cups
  • 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

Step 1Rub 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.

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