TARTARE SAUCE

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

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

  • facebook
  • twitter
  • email

Print

  • print

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

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

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

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.

Buy Book