Cornichon Tartar Sauce

Cornichon Tartar Sauce is a welcome accompaniment to any fried seafood. The acidity from the sour pickles and the bite from the shallots easily cut through the fattiness of frying. The sauce is finished with a punch of freshness from the addition of dill.

yields 1 small jar

Cornichon Tartar Sauce

  • 1/4 C mayo

  • 1/4 C sour cream

  • 6 cornichon pickles finely diced

  • 1/4 t cornichon brine

  • 1 shallot finely diced

  • 1 t fresh dill finely chopped

Combine all ingredients, and mix thoroughly. Season Cornichon Tartar Sauce with salt and pepper to taste.