Tartare sauce

Galton Blackiston's tartare sauce recipe puts the shop-bought version to shame - packed with the punchy flavours of cornichons, parsley and mustard. Serve this classic accompaniment alongside crispy battered fish or in other seafood dishes.

First published in 2015

Ingredients

Metric

Imperial

Method

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

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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