Best Ever Tartar Sauce

adapted from The New York Times, September 25, 2005
by Jeannie Milligan

1 clove garlic
1 teaspoon Kosher salt
1 shallot, roughly chopped
2 tablespoons capers
2 tablespoons roughly chopped cornichons with their juice
1/2 cup plus 2 tablespoons mayonnaise
1/2 cup sour cream
juice of 1/2 lemon
1 tablespoon chopped parsley
salt and pepper to taste

In a food processor, purée the garlic and salt. Add shallot, capers, cornichons and their juices and pulse a few times. Add the mayonnaise, sour cream, lemon juice and parsley and pulse. Season with salt and pepper.

Of all the tartar sauces tried, this has won every time. Hope you agree.