Tartare Sauce

Name: Tartare Sauce
Yield: Serves 6
Ingredients: About a 6-inch/15-cm piece cucumber, skinned, de-seeded and diced finely; 6–8 black olives, stoned and chopped; 2 hardboiled eggs, chopped finely; 1 tsp chopped capers; 1 tbsp chopped parsley; 2–3 tbsp white wine vinegar; ½ pint/285 ml oil (sunflower or olive, or a mixture of both); ½ pint/285 ml oil (sunflower or olive, or a mixture of both); ½ pint/285 ml oil (sunflower or olive, or a mixture of both); 1 garlic clove, skinned and chopped; 1 tsp French mustard; Several good grindings of black pepper; ½ tsp salt; 1 tsp sugar; 1 large whole egg + 1 egg yolk; 1 large whole egg + 1 egg yolk

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Tartare sauce is such a delicious sauce, and simple to make, and it can be made up to 2 days ahead and kept, covered, in the fridge.

Ingredients

1 large whole egg + 1 egg yolk
1 tsp sugar

Sauce
Winter
Gluten-free
Vegetarian

Method

Whiz the first six ingredients – the egg, egg yolk and flavourings – together, in a liquidizer or food processor. Then slowly add, drop by drop at first, then in a steady trickle, the sunflower or olive oil or mixture of both. When all is incorporated, whiz in the white wine vinegar – taste, and add more if you like, but remember that the capers and black olives will add a certain amount of sha