Tartar sauce

I was looking for an alternative topping for fish tacos and the occasional seafood steak. This sauce is all about herbs held together with a bare minimum of binder. As it turns out, this recipe is reminiscent of the classic French 'remoulade' sauce that I recently rediscovered.

Feel free to substitute sour cream or yogurt for the mayo.

INGREDIENTS

• 1/3 cup mayonnaise
• 2 tsp dried or 1 Tbsp fresh tarragon, finely minced
• 1 green onion including top, finely minced
• 1 Tbsp capers, finely minced
• 1 fresh chile serrano, finely minced (optional)
• White or rice vinegar, to loosen up sauce and to taste

PREPARATION

- Mix all ingredients and set aside for two hours to let the flavors develop.