Tartare Sauce

Name: Tartare Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp baby capers; 1 tbsp chopped gherkins or cornichons; 1 tbsp chopped gherkins or cornichons; 1 tsp chopped fresh tarragon; 200 ml salad oil (half veg/half olive); 200 ml salad oil (half veg/half olive); 200 ml salad oil (half veg/half olive); 1 squeeze of lemon juice; salt and pepper; salt and pepper; 1 tsp Dijon mustard; 1 garlic clove, peeled and crushed; 3 medium egg yolks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

May sound a little strange to serve tartare sauce with meat, but the piquancy of the sauce works beautifully with the fatty richness of meat. This mayonnaise develops as it is left in the fridge. It will keep quite happily for a few days.

Ingredients

Mayonnaise

3 medium egg yolks
1 garlic clove, peeled and crushed
1 tsp Dijon mustard</

Europe
United Kingdom
Sauce
Vegetarian
Spring
April
March
Gluten-free

Method

Mayonnaise, in my opinion, must be made by hand, or it will always look shop-bought.

Whisk the egg yolks in a bowl. Mix in the crushed garlic, Dijon mustard with a pinch of salt and pepper, then very slowly glug the oil in. Watch out that the eggs take all the oil on and do not separate. If at any stage the eggs look greasy, then stop, add a squeeze of lemon juice, then continue. Whisk