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Homemade Traditional Tartare Sauce
This deliciously tangy sauce is way better than store-bought tartare sauce and perfect for fish, as a dip and so much more
Ingredients
- 1 egg yolk
- 1 tsp Dijon mustard
- 1/2 tsp white wine vinegar
- 150 ml sunflower oil
- 1/2 lemon juice
- 2 spring onions finely chopped
- 1 tbsp capers chopped
- 1 tbsp gherkins chopped
- 1 tbsp parsley chopped
- 1 tbsp chives chopped
- 1 tsp dill chopped
- 1 tsp dried tarragon
Instructions
- Whisk the egg yolk with the mustard and vinegar and start to drizzle in the oil a tiny bit at a time whisking continuously as you do so
- Once the mayonnaise has come to gether as a yellow creamy sauce you can addthe rest of the oil more quickly along with the lemon juice
- Add all the other ingredients and whisk them well into the sauce
- Chill in fridge for at least half an hour before serving to allow the flavours to fully develop
Video
Notes
If you are using fresh tarragon use a tablespoon of the fresh herb
Use half a shallot instead of the spring onions if you prefer
I have measured a serving as 1 tablespoon (about 20ml)
This will keep for up to a week in a lidded container in the fridge
Nutrition
Calories: 95kcalCarbohydrates: 1gProtein: 1gFat: 10gSaturated Fat: 1gCholesterol: 13mgSodium: 32mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 82IUVitamin C: 1mgCalcium: 7mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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