Tartare Sauce

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Tartare is a French word, dating back to the thirteenth century and the ferocious Mongolian Tartars (who also gave their name to Steak Tartare). Mix 250 ml (9 fl oz/1 cup) mayonnaise, 2 tablespoons chopped capers, 2 tablespoons chopped parsley, 2 chopped cornichons, 1 finely chopped French shallot and 1 finely chopped hard-boiled egg. Season with salt and pepper and serve with fish.