Tartar Sauce

A firm, glossy emulsion balanced by crunchy gherkins and a sharp vinegar bite. The texture is creamy and folded with finely chopped fresh herbs.

• Prep: 15 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 497
• Protein: 3 g
• Carbs: 4 g
• Fat: 52 g

Ingredients

• 1 pc Egg ( yolk only )
• 1 tbsp Mustard
• 1 tbsp Red wine vinegar
• 200 ml Sunflower oil
• 1 pc Shallot ( finely minced )
• 4 pc Sweet and sour gherkin ( chopped )
• 1 tbsp Flat-leaf parsley ( chopped )
• 1 tbsp Chives fresh ( snipped )
• 1 tbsp Tarragon ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 tbsp Capers ( drained and chopped )

Instructions

1. Make the base

   In a mixing bowl, whisk the egg yolk with the mustard and red wine vinegar. Pour the sunflower oil in a steady stream while whisking vigorously. The emulsion should thicken and become very firm, holding its shape on the whisk.

2. Prepare the garnish

   Finely mince the shallot. Chop the pickles, capers, and herbs with a knife. Avoid using a blender to keep distinct pieces that provide texture.

3. Finalize the seasoning

   Fold the garnish into the mayonnaise using a spatula. Add the fleur de sel and pepper. The sauce should be thick enough to generously coat a piece of fish without spreading.

Chef's tips

• Use room temperature ingredients to prevent the sauce from breaking.
• If the mayonnaise is too thick, loosen it with a small splash of lukewarm water at the end.

Storage

Store in the refrigerator in an airtight jar for up to 48 hours.