Tartar Sauce
Ingredients
- 1 pcEgg (yolk only)
- 1 tbspMustard
- 1 tbspRed wine vinegar
- 200 mlSunflower oil
- 1 pcShallot (finely minced)
- 4 pcSweet and sour gherkin (chopped)
- 1 tbspFlat-leaf parsley (chopped)
- 1 tbspChives fresh (snipped)
- 1 tbspTarragon (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 tbspCapers (drained and chopped)
Method
A firm, glossy emulsion balanced by crunchy gherkins and a sharp vinegar bite. The texture is creamy and folded with finely chopped fresh herbs.
- 1
In a mixing bowl, whisk the egg yolk with the mustard and red wine vinegar. Pour the sunflower oil in a steady stream while whisking vigorously. The emulsion should thicken and become very firm, holding its shape on the whisk.
- 2
Finely mince the shallot. Chop the pickles, capers, and herbs with a knife. Avoid using a blender to keep distinct pieces that provide texture.
- 3
Fold the garnish into the mayonnaise using a spatula. Add the fleur de sel and pepper. The sauce should be thick enough to generously coat a piece of fish without spreading.
Frequently asked questions
How do you get this dish right?
- Use room temperature ingredients to prevent the sauce from breaking.
- If the mayonnaise is too thick, loosen it with a small splash of lukewarm water at the end.
How long does this dish keep?
Store in the refrigerator in an airtight jar for up to 48 hours.
