Tartare Sauce

Method

Homemade tartare sauce is well worth making as it bears no resemblance to the bottled variety, and is delicious with all sorts of things, especially cold or hot fish, poultry, vegetable and egg dishes. It is made by emulsifying mashed hard-boiled egg yolks with oil, then adding capers, gherkins and the chopped hard-boiled egg whites.

For a quick version of tartare sauce add gherkins, capers and finely chopped herbs to classic mayonnaise.

Tartare sauce will keep covered for 2–3 days in the refrigerator.

  1. Mash 3 hard-boiled egg yolks with 1 tablespoon Dijon mustard, salt and pepper. Gradually beat in 300 ml (½ pint) sunflower oil, as if making mayonnaise, until the sauce is thickened. Stir in 1–2 tablespoons lemon juice, 2 tablespoons each chopped gherkins, capers, tarragon and the chopped egg whites.

  2. Golden homemade mayonnaise, with a tarragon-flavoured variation and rouille (see box), a piquant chilli-flavoured mayonnaise, served with fish soups in France.

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