Tartar Sauce, a recipe from the Worldwide Gourmet

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Tartar Sauce Recipe

Recipe

Total time: less than 15 minutes

Difficulty: Easy

Chef's Note

The perfect accompaniment to fish, asparagus, etc.

Ingredients

For 250-500 ml (1-2 cups) sauce

- 2 hardboiled eggs, yolks only

- 2 tbsp. Dijon mustard

- 250-500 ml (1-2 cups) oil

- Juice of half a lemon or 1 tsp. white vinegar

- 1 tsp. water

- Finely chopped chives or scallions

- Finely chopped shallot

- 6 small cornichons, finely chopped

- 2 tsp. finely chopped capers

- 1 tbsp. chopped parsley

- 1/2 tsp. chopped fresh tarragon

- Salt and pepper

Method

Peel the hardboiled eggs; remove the yolks and press them through a fine sieve or mash them with a fork;
in a bowl, combine the yolks and mustard with 1 tsp. lemon juice or vinegar and 1 tsp. water; mix well;
slowly pour in the oil, whisking constantly, to obtain a smooth creamy sauce like a mayonnaise;
add the cornichons, capers, parsley, tarragon and the remaining lemon juice (necessary to whiten the sauce);
season to taste.

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