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Tartare Sauce Recipe
A mayonnaise-based sauce with herbs, chopped capers and gherkins; traditional with cold fish.
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For 6 people
3 hard-boiled egg yolks
200ml/7 fl oz groundnut oil
1 tablespoon white wine vinegar or sieved lemon juice
25g/1 oz onion, very finely-chopped
3 tablespoon mayonnaise (homemade if possible)
1 tablespoon fresh snipped chives
salt and freshly-ground pepper.
1. Put the egg yolks in a mortar (or small bowl) and pound with a pestle or spoon to make a smooth paste.
2. Season with salt and pepper, then slowly incorporate the oil in a thin stream, stirring constantly.
3. When it is all incorporated, add the vinegar or lemon
juice, then the onion, chives and mayonnaise and season to taste.
Keep chilled until shortly before needed. Never allow any dishes containing mayonnaise to stand around a room temperature - or if serving on a warm day (say at a BBQ) throw any left over sauce away.