How to make Tartare Sauce
This is very simple to make, it takes a little time to prepare but that’s just the chopping and so on.
The hardest bit I suppose is to get that sharpness and blandness just right, and with my recipe I think you will agree that it does just that.
If you are anything like me once you have made this you won’t want to buy tartare sauce from the store again.
1 – Egg Yolk
15 Ml – White Wine Vinegar
30 Ml Dijon Mustard
250 Ml – Vegetable Oil
The Juice of ½ a Lemon
3 table spoons - Spring Onions (finely chopped)
2 table spoons – Capers (chopped and drained)
3 table spoons – Pickled Gherkins (finely chopped)
3 table spoons – Fresh Parsley (finely chopped)
1 teaspoon - Dried Tarragon
Beat the egg yolk then add the white wine vinegar and Dijon mustard, season then whisk for about 10 seconds.
After that pour in the oil slowly while whisking.
Then add the lemon juice, spring onions, capers, gherkins, parsley and tarragon and mix well.
Cover and put in the fridge to cool for about 30 minutes, then serve with your favorite fish dish.