Soft-boiled sauce tartare

Name: Soft-boiled sauce tartare
Prep time: 20 min
Total time: 20 min
Yield: Makes about 1 cup
Ingredients: 1 egg; 1 tablespoon Dijon mustard; ½ cup neutral oil, such as grapeseed or canola; ½ cup neutral oil, such as grapeseed or canola; ½ cup neutral oil, such as grapeseed or canola; 2 tablespoons chopped cornichons; 2 tablespoons chopped capers; 2 tablespoons chopped parsley; 1 teaspoon white wine vinegar; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste

Preparation info

Makes about
1 cup

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

The half-cooked egg gives this mayonnaise a richer “mouth-feel,” and is a perfect base for capers and cornichons, traditional ingredients in tartar sauce. The sauce is almost like a salad, and it makes a good accompaniment for fried, roasted, or steamed fish. Use a little less salt than usual to compensate for the capers and cornichons.

Ingredients

1 egg
1 tablespoon Dijon mustard
½ cup neutral oil

Method

Bring a small pot of water to a boil and boil the egg for 6 minutes; drain and immediately run under cold water to stop the cooking.
Peel the egg, then mash it in a bowl with a fork. Beat in the mustard. Begin to add the oil, a little at a time, as you beat, adding more as each bit is incorporated. Once a thick emulsion forms—you’ll know it—you can add the oil