Homemade tartare sauce
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Shaun Rankin's homemade tartare sauce recipe makes the classic accompaniment to fish and seafood recipes. It also offers a great opportunity for perfecting your mayonnaise-making skills.
Ingredients
Homemade tartar sauce
- 3 egg yolks
- 1 tbsp of Dijon mustard
- 1 tbsp of white wine vinegar
- 1/2 lemon , for juice
- 3 tbsp of baby capers
- 3 tbsp of cornichons, diced
- 3 tbsp of shallots , diced
- 1 tbsp of flat-leaf parsley , chopped
- 500ml of olive oil
- salt
- cracked black pepper
Method
1
In a food processor, blend the egg yolks, mustard and vinegar until smooth
- 3 egg yolks
- 1 tbsp of Dijon mustard
- 1 tbsp of white wine vinegar
2
Slowly add the olive oil to the eggs, taking care not to let the mixture separate. If it looks like it’s going to split, add 1 teaspoon of cold water
- 500ml of olive oil
3
Season with salt and pepper and add the lemon juice. To finish, add the baby capers, cornichons, shallots and parsley and mix well
- salt
- cracked black pepper
- 1/2 lemon , for juice
- 3 tbsp of baby capers
- 3 tbsp of cornichons, diced
- 3 tbsp of shallots , diced
- 1 tbsp of flat-leaf parsley , chopped
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Homemade tartare sauce
