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Tarragon Tartar Sauce


Tartar sauce made at home stands far apart from the jarred kind. This herbed version is perfect for dunking fried shrimp -- and more.

  • Yield: Makes 1 1/4 cups

Source: Martha Stewart Living, June 2005


  • 1 cup mayonnaise
  • 3 tablespoons sweet relish
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons drained capers, rinsed
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper


  1. Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt, and pepper in a medium bowl.

Cook's Notes

Sauce can be refrigerated in an airtight container, up to 1 week.

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