Tartare Sauce


Preparation info

  • Serves


    • Difficulty


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.