Whole30

Tarragon Shallot Tartar Sauce Oh my gosh! I absolutely love this, and I’m not going to kid you: it’s very chopping-intensive, but it’s 100% worth the effort. Once you try it, you are never going back! I found this recipe in a Gourmet magazine 23 years ago, the year my son was born, and have been making versions of it ever since. Feel free to vary it with a different vinegar or different herbs. Make it your own, as I have done. Always make a double portion, because I promise you, you will eat it. Ingredients 1-1/2 cups homemade mayonnaise, recipe below (or your favorite Whole30 compliant mayonnaise, or Hellman’s if you aren’t looking for a Whole30 tartar sauce) 3 shallots, minced 4 cornichons, minced 18 green olives, pitted and chopped (I use Cerignola; I believe they make a significant difference) 1-1/2 tablespoons fresh tarragon leaves, minced 1 tablespoon cider vinegar, or to taste Tabasco to taste After finely chopping the shallots, cornichons, green olives, and tarragon, stir them into the mayonnaise, vinegar, and Tabasco until combined well. Homemade Paleo Mayo Ingredients 1 1/2 cups light olive oil 2 eggs 1/4 tsp salt and pepper 1/2 tsp dry mustard Juice of 1 lemon In a mason jar, use an immersion blender to combine olive oil, eggs, salt, pepper, and dry mustard. Once combined, add lemon juice and blend again to mix well.