Returning home late on a Sunday afternoon after a night away, our evening meal was a hurriedly put together event. I pulled cod from the freezer to thaw, which my husband cooked while my daughter and I made this tartar sauce and put together a simple green salad to accompany the fish.
Stir together 1 cup mayonnaise; 1 tablespoon thinly sliced fresh chives; 2 tablespoons chopped cornichons; 1 tablespoon capers, drained; 1 large hard cooked egg, peeled and chopped; 1 1/2 teaspoons fresh lemon juice; 1/2 teaspoon cornichon juice from jar; 1/4 teaspoon dried tarragon; and 1/8 teaspoon ground red pepper in a small bowl. Add salt and pepper to taste. Cover and chill for 30 minutes before serving.
Recipe adapted from Southern Living, March 2014