Tartare Sauce

Preparation info

  • Difficulty


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 1 cup mayonnaise
  • 2 tablespoons finely chopped sour pickles (preferably imported, the ones known in France as cornichons)
  • 3 tablespoons finely minced capers
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives or green onion
  • ½ tablespoon finely chopped fresh tarragon or 1 teaspoon dried tarragon


Combine all the ingredients and chill. Serve with cold fish and seafood, such as salmon, crab, and shrimp, and with deep-fried fish or seafood.