New This Month

Emeril's Kicked-Up Tartar Sauce

Try this tartar sauce recipe with Emeril's Southern-Style Pan-Fried Catfish from his new book, "Emeril 20-40-60."

  • Yield: Makes about 1 1/2 cups

Source: The Martha Stewart Show, November 2009


  • 1 cup mayonnaise
  • 1/4 cup finely chopped cornichons, dill pickles, or dill pickle relish, drained
  • 2 tablespoons minced shallots
  • 2 tablespoons minced scallions, green parts only
  • 1 tablespoon finely chopped nonpareil capers
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoons Creole mustard or other spicy whole-grain mustard
  • 1/2 teaspoon Louisiana hot sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried tarragon, crushed


  1. Mix all ingredients together in a small bowl until well combined. Refrigerate until ready to serve or in an airtight container up to 1 week.


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