Tartar Sauce

Rebecca Charles' book Lobster Rolls and Blueberry Pie is more of an interesting memoir than a book of recipes, but there are some good ones included here and there. Her restaurant Pearl Oyster Bar was one of my two favorites when I lived in New York City. The other was Girasole. If I had been in the middle of cooking dinner and someone called me to eat at either place, I would have turned off the stove and walked out the door. 

Tartar Sauce

Adapted from Lobster Rolls and Blueberry Pie by Rebecca Charles of Pearl Oyster Bar

These amounts are rather loose and depend on how much sauce you want to make. Increase or decrease as desired.

1/3 cup mayonnaise - your favorite (Mine is Ojai.)

1/2 large shallot, minced, or 2 tablespoons minced sweet onion, or some chopped scallions

1 to 2 tablespoons chopped cornichons (I use Maille cornichons)

1 teaspoon cornichon juice

2 teaspoons tiny capers in vinegar, drained

Salt (if necessary) and pepper to taste

A small squeeze of fresh lemon juice

Mix all ingredients together and chill until ready to use.

I am sorry to say that Pearl is permanently closed.