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Tartare Sauce (a step-by-step technique) Recipe
 
 
Tartare Sauce (a step-by-step technique)
Michel Roux, The Waterside Inn, Royaume-Uni
Michel Roux, The Waterside Inn, Royaume-Uni
Total time: 15 to 30 minutes
Chef's Note

Tartare sauce is a classic, which is used mainly to accompany any cold cooked fish.

Ingredients
For 6 people

- 3 hard-boiled egg yolks at room temperature
- 200 ml groundnut oil
- 1 Tbsp wine vinegar or lemon juice
- 20 g onion, finely chopped, blanched, refreshed and well drained
- 3 Tbsp mayonnaise
- 1 Tbsp snipped chives
- salt and freshly ground pepper
Method

.

Step 1
Tartare Sauce (a step-by-step technique) 1

Put the egg yolks in a mortar and pound with the pestle to make a smooth paste.

Season with salt and pepper.

Step 2
Tartare Sauce (a step-by-step technique) 2

Then incorporate the oil in a thin stream, stirring continuously with the pestle until well amalgamated.

Step 3
Tartare Sauce (a step-by-step technique) 3

When it is all incorporated, add the vinegar or lemon juice.

Step 4
Tartare Sauce (a step-by-step technique) 4

then the onion, chives and mayonnaise and season to taste.

Depending on your taste and how you're going to use the tartar sauce, you can vary the herbs:

  • Dill
  • Tarragon
  • etc.
American version
Tartare Sauce (a step-by-step technique) 5

Don't be misled by recipes that call for chopped sweet gherkins, capers, etc. They're a derivative of tartar sauce, but they're not the "original," if I may put it that way!

 
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