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1¾ cups
Easy
Published 2001
This is a derivative of a classic tartar sauce, but it contains a lot more capers and herbs so it is less rich and has a brighter, tangier flavor. If you don’t have all the herbs, just substitute more of the others. This sauce is also good made with fresh basil.
Combine the capers, cornichons, chives, tarragon, parsley, and mayonnaise and season to taste with salt, which you may not need because the gherkins and capers are salty.