Tartare sauce
Item 1 of 1
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
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Ingredients
Metric
Imperial
- 1 egg
- 1 lemon, juiced
- 1 tbsp of white wine vinegar
- 1 pinch of caster sugar
- 1 pinch of English mustard powder
- 275ml of sunflower oil
- 1 shallot, peeled and finely chopped
- 6 cornichons
- 1 tbsp of capers
- 2 tbsp of parsley, chopped
- 1 tbsp of fresh tarragon, chopped
- 1 tbsp of fresh chives, chopped
- sea salt
- black pepper
SAVE RECIPE
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
- 1 egg
- 1 lemon, juiced
- 1 tbsp of white wine vinegar
- 1 pinch of caster sugar
- 1 pinch of English mustard powder
- sea salt
- black pepper
- 275ml of sunflower oil
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
- 1 shallot, peeled and finely chopped
- 6 cornichons
- 1 tbsp of capers
- 2 tbsp of parsley
- 1 tbsp of fresh tarragon, chopped
- 1 tbsp of fresh chives, chopped
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