At Bayona, we like to jazz up tartar sauce with all kinds of extra goodies, such as preserved lemon and pepperoncini, in addition to the usual ingredients (capers, pickles, etc.). It’s just the thing with sautéed cornmeal-crusted trout or fried oysters and some vinegary slaw.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
1 cup Mayonnaise, preferably homemade (p. 181)
1 teaspoon lemon juice
1 tablespoon drained, chopped capers
1 tablespoon sweet pickle relish
1 tablespoon thinly sliced scallions
2 teaspoons chopped cornichons
2 teaspoons chopped pepperoncini, or fresh or pickled jalapeños
1 teaspoon chopped Preserved Lemon (p. 194)
Hot sauce, to taste
Preparation
Combine all the ingredients in a small bowl. Taste, and adjust to your liking with more Mayonnaise or more “stuff.”
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
