40 minutes
A classic tartar sauce made with a base of egg yolk and olive oil, enriched with capers, cornichons, and fresh herbs.
each
teaspoons
teaspoons
to taste
Olive Oil, Extra virgin
cups
Capers, Chopped
tablespoons
Cornichon, Chopped
tablespoons
Flat Leaf Parsley, Chopped
tablespoons
Tarragon, Chopped
teaspoons
Chives, Chopped
teaspoons
Chervil, Chopped
teaspoons
Black Pepper, Freshly ground
to taste
1. Prepare the Base
In the mixing bowl, combine one egg yolk with one teaspoon of white wine vinegar, half a teaspoon of water, and a pinch of salt. Whisk until the ingredients are well mixed.
2. Emulsify with Olive Oil
Measure three-quarters of a cup of olive oil into a cup with a pour spout. Slowly drizzle the olive oil into the egg yolk mixture while whisking continuously to create an emulsion. If the sauce becomes too thick, thin it with a bit of water or vinegar.
3. Add Pickles and Herbs
Stir in one tablespoon each of chopped capers, cornichon, and parsley. Add a teaspoon of chopped tarragon, chives, and chervil to the sauce.
4. Season the Sauce
Season the sauce with salt and freshly ground black pepper to taste. Adjust the tanginess by adding more vinegar if desired.
5. Rest and Serve
Allow your tartar sauce to rest for about 30 minutes before serving to let the flavors meld together.
Start with a high-quality mayonnaise or make your own for a creamier texture and richer taste.
Let the sauce rest in the refrigerator for at least 30 minutes to allow flavors to meld.
Freshly squeezed lemon juice and a splash of your favorite vinegar, like apple cider, can add depth without overpowering other flavors.
Ensure ingredients are finely chopped for a smooth yet slightly chunky sauce that complements fried seafood.
Use high-quality dill pickles or cornichons, finely chopped, and rinse capers to control saltiness while adding a briny note.
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