TARRAGON TARTAR SAUCE

A variation on classic tartar sauce, flavored with tarragon and white wine vinegar. Delicious alongside Lobster Pickin’s, Fried Clam Rolls, and Moose-Lickit Fish and Chips.

Makes 1 cup

INGREDIENTS

• ½ cup dry white wine 
• ¼ cup white wine vinegar 
• ½ cup minced shallot 
• 6 teaspoons minced tarragon leaves, or 2 teaspoons dried tarragon 
• ¾ cup mayonnaise 
• Kosher salt

METHOD

In a small saucepan over medium-high heat, combine the wine and vinegar. Add the shallot and 4 teaspoons of the tarragon (1½ teaspoons dried) and bring to a boil. Let boil, stirring occasionally, until reduced to 1 tablespoon of liquid, 5 to 7 minutes. Transfer to a shallow bowl, set on a wire rack, and let cool for 15 minutes, then stir in the mayonnaise and remaining 2 teaspoons tarragon (½ teaspoon dried). Taste and season with salt. Transfer to the refrigerator and let chill. 

Store the tartar sauce in the refrigerator for up to 1 week.