Tartare sauce
A classic with fish and chips or with any fish supper, homemade tartare sauce is always worth that little bit of effort.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 2 free-range egg yolks
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 150–200ml/5–7fl oz vegetable or rapeseed oil
- 1 lemon, juice only
- 1 tbsp salted capers, chopped
- 1 tbsp cornichons, chopped
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh curly parsley
- salt and freshly ground black pepper
Method
Place the egg yolks, garlic and mustard in a food processor. Blend and very gradually add the oil, adding a drop at a time and making sure each drop is fully incorporated before adding more. Eventually pour the oil in a steady stream and process until you have a mayonnaise consistency. Add the remaining ingredients, season with salt and pepper and mix together to combine.
