Tartare Sauce

Tartare sauce is one of those things that should ONLY be eaten if you’ve made it yourself. I cannot begin to describe the rankness of the shop bought, jarred variety. It’s beyond foul. I wouldn’t feed it to a cat. That said, the home made variety is utterly delicious, creamy, slightly tart, salty and sour all in one burst of flavour. I love it with fish of course, but it’s also great with boiled potatoes hot or cold. Don’t be tempted to buy shop bought, make your own instead -it’s easy.

INGREDIENTS:
1 egg (yolk only)
½ teaspoon Dijon mustard
1 cup mild olive oil
1 medium gherkin
1 tablespoon capers (in vinegar)
1 tablespoon fresh flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
freshly ground black pepper

DIRECTIONS:
Whisk together the egg yolk and mustard for a minute until light and creamy. In a very thin drizzle, gradually add the oil. Whisk continuously. The oil should emulsify and thicken to form mayonnaise. If it doesn’t, stop pouring in oil and whisk till it thickens. Towards the end, you can pour the oil in more quickly. Set the mayonnaise aside.

Chop together the gherkin, capers and parsley until very fine. Mix into the mayonnaise along with the lemon juice and 2 tablespoons of vinegar from the capers. Season with a little pepper – cover and refrigerate until needed. It’s good to let the flavours develop for 30 minutes before serving, but not essential.

SERVING:
Serve with fish. I served mine with tempura batter fish, potatoes and salad.

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