Tartar Sauce from Scratch

READY IN: 20mins
SERVES: 40
UNITS: US

INGREDIENTS

Nutrition
  • 2
    egg yolks
  • 1
    teaspoon Dijon mustard
  • 1
    garlic clove, crushed
  • 1
    liter sunflower oil
  • 2
    teaspoons capers, chopped
  • 2
    teaspoons chives, chopped
  • 2
    teaspoons cornichons, chopped
  • 2
    teaspoons horseradish
  • 2
    teaspoons tarragon, chopped (optional, my husband isn't over keen on it so I often leave it out)
  • 1
    cornichon, sliced and fanned (optional decoration)
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DIRECTIONS

  • Whisk the Egg Yolks with the Mustard, Garlic until they thicken up and lighten a little.
  • Continue whisking while slowly adding the Oil – drip by drip at first, then I drizzle the Oil slowly down the inside of the bowl until the mayonaise starts to thicken.
  • When the mayonaise starts to get very thick, slacken it off with some of the Lemon Juice.
  • Continue to add the Oil and thin down again with the Lemon Juice until all the Oil has been used. You may not need all of the Lemon Juice.
  • Stir in all the other ingredients to the Mayo to make the Tartar Sauce.
  • Serve in a bowel of your choice, emelished with one whole cornichon, sliced 5 times lengthways almost through to the end and fanned out a little.
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