Tartare sauce

PT15M

First published in 2015
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Ingredients

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Imperial

1
Place the egg, lemon juice, vinegar, sugar and mustard powder into a blender. Season with salt and pepper and blitz on a high speed, before slowly adding the oil in a thin, steady stream until thickened and emulsified
2
Transfer to a bowl and fold in the chopped shallot, cornichons and capers, then add the chopped herbs and check the seasoning. If not serving straight away, cover with cling film and keep in the fridge until required
First published in 2015
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