Tartare Sauce

Name: Tartare Sauce
Yield: Makes about 300 ml
Cuisine: British
Ingredients: 150 ml grapeseed oil; 1 teaspoon Dijon mustard; 4 drops of Tabasco sauce; salt flakes and freshly ground black pepper, to taste; 2 teaspoons white wine vinegar (see Chefs’ ingredients); 1½ tablespoons chopped flat-leaf parsley; 1½ teaspoons chopped cornichons; 2 egg yolks; 4 stems French tarragon (see Chefs’ ingredients), leaves picked and chopped; 1 tablespoon snipped chives; 150 ml extra virgin olive oil; 1½ tablespoons salted capers

Preparation info

Makes about
300 ml

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Alex Herbert adapted this tartare sauce from a recipe by English food writer Simon Hopkinson. If you don’t want to make your own mayonnaise, jazz up commercial whole-egg mayonnaise with the ingredients given here.

Ingredients

1½ tablespoons salted capers
150 ml extra virgin olive oil
150

Europe
Oceania
United Kingdom
Australia
Sydney
Sauce
Mediterranean
Gluten-free
Vegetarian

Method

Place the capers in a small saucepan of water. Bring to the boil, then drain and repeat. Pat dry. Chop one-third of the capers and set aside.

Combine the olive and grapeseed oils in a jug. Place the egg yolks, mustard, Tabasco sauce, vinegar and ½ teaspoon of salt in a bowl and whisk in the o