Tartar Sauce

This sauce goes very well with chicken and all upland fowl (such as pheasant), waterfowl and of course fish.

1 jalapeño Chile, stem and seeds removed, diced (¼ inch)
¾ cup diced dill pickles (¼ inch)
1/3 cup diced onions (¼ inch)
¾ cup diced ripe olives (¼ inch)
2 cups mayonnaise
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 teaspoon tarragon leaves
2 teaspoons mustard
4 drops red pepper sauce
1 teaspoon freshly ground pepper
2 teaspoons Worcestershire sauce

1. In strainer, drain pickles, onions and black olives.
2. In large bowl, combine mayonnaise, sugar, lemon juice, tarragon, mustard, red pepper sauce, pepper and Worcestershire sauce; mix well. Gently fold in onions, pickles, black olives and jalapeño Chile.
3. Store in refrigerator. Keep tightly covered up to one week.

12 servings