TARTARE SAUCE

Yes you can buy Tartare sauce and save the effort, but why would you when you can make this super tasty version? A longer list of ingredients but so simple to pull together into a perfect partner to crispy battered fish.

INGREDIENTS

SERVES: 4

3 egg yolks

1 tbsp Dijon mustard

4 tsp white wine vinegar

500ml vegetable oil

2 hard-boiled eggs, shelled and grated

1 shallot, finely chopped

2 tbsp finely chopped gherkins

2 tbsp capers in brine, drained and finely chopped

METHOD

1: Place the egg yolks, Dijon mustard and white wine vinegar in a food processor and blend until smooth.

2: With the motor still running, slowly add the oil until the mixture emulsifies and thickens.

3: Stir in the remaining ingredients and season.

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INGREDIENTS

SERVES: 4

3 egg yolks

1 tbsp Dijon mustard

4 tsp white wine vinegar

500ml vegetable oil

2 hard-boiled eggs, shelled and grated

1 shallot, finely chopped

2 tbsp finely chopped gherkins

2 tbsp capers in brine, drained and finely chopped

METHOD

1: Place the egg yolks, Dijon mustard and white wine vinegar in a food processor and blend until smooth.

2: With the motor still running, slowly add the oil until the mixture emulsifies and thickens.

3: Stir in the remaining ingredients and season.

Share this Recipe

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SEEN IN

TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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TARTARE SAUCE

TOM KERRIDGE'S PROPER PUB FOOD (2013)

FISH AND CHIPS WITH PEA PUREE AND TARTARE SAUCE

SEA BASS WITH BLACK GRAPE SAUCE & CELERY

SMOKED HADDOCK OMELETTE

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TARTARE SAUCE

TOM KERRIDGE'S PROPER PUB FOOD (2013)

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