Name: Sauce Tartare (A Vinaigrette with Hard-Boiled Eggs, Mustard, and Gherkins)
Yield: For 6 people
Cuisine: France
Ingredients: ½ cup chopped cornichons (see Gherkins); ½ cup capers; 2/3 cup olive oil; ⅓ cup chopped basil or mint or parsley; freshly ground pepper; 1 tablespoon Dijon-type mustard; 3 hard-boiled eggs; juice of 1 lemon or 2 tablespoons red wine vinegar; salt

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This lovely sauce has a rich texture and is wonderful served with cold fish or leftover beef meat. It can also be used to fill hard-boiled-egg and tomato halves.

Ingredients

⅓ cup chopped basil or mint or parsley
½ cup chopped cornichons (see Gherkins)

Method

Place the herbs and gherkins on a kitchen towel (cloth or paper) and squeeze them well to extract as much moisture as possible. Peel the eggs and remove the yolks.

Place the yolks in a large bowl, mash, add the mustard, and stir. When the mixture is smooth, slowly add the oil, beating constantly. When the sauce is firm, add the lemon juice or the vinegar. Sieve the egg whites. Stir into