Tartare Sauce – a delicious recipe with egg yolk, dijon mustard, white wine vinegar, oil arachide, capers if using, shallot very. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To make tartare sauce, the first step is to make mayonnaise, which will then be a base for your tartare sauce. Whenever possible, I recommend making your mayonnaise by hand rather than by machine. In a mixing bowl and using a metal balloon whisk, whisk together the egg yolk, mustard and white wine vinegar until thoroughly blended.
2
Whisking all the while, gradually pour in the groundnut oil, pouring it down the side of the bowl so that it trickles slowly into the mayonnaise mixture. I use groundnut oil as olive oil would be far too strong. Any light-flavoured oil - sunflower or vegetable - will do. Gradually the mixture will emulsify, becoming thicker, velvety and smooth.
3
As the mixture begins to emulsify, you can add the oil in faster. The great thing about making it yourself is that you can make the mayonnaise as thick as you want it.
4
Mix in the capers, gherkins, shallot and parsley. Add these in to your taste; your palate should dictate. Where possible, I'd recommend setting the tartare sauce for an hour to let the flavours develop before serving. Don't forget to you taste it again before serving to adjust the flavouring.
436
kcal
Calories
48
g
Fat
3
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 egg yolk at room temperature, 1/2 teaspoon dijon mustard, 1 tablespoon white wine vinegar or lemon juice, 3/4 cup oil arachide, groundnut, or sunflower or vegetable oil, and more.
Yes, Tartare Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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