Recipe by Ina Garten from Barefoot Contessa
0.5 cup good mayonnaise
2 tablespoons small diced Pickles or cornichons
1 tablespoon Champagne or white wine vinegar
1 tablespoon Caper
1 teaspoon coarse grained Mustard
freshly ground black pepper
Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Tartar Sauce.
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