A traditional French tartare-style cold sauce, emulsified like a firm mayonnaise and finished with chives, fine herbs, capers, and very finely chopped cornichons.
Ingredients
- 2 pieces extra-fresh egg yolks
- 250 ml sunflower oil
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 45 g fine cornichons in vinegar
- 25 g capers in vinegar
- 0.5 bunches fresh chives
- 4 sprigs fresh flat-leaf parsley
- 4 sprigs fresh chervil
- 2 sprigs fresh tarragon
- to taste fine salt
- to taste ground white pepper
Method
- Take the egg yolks, mustard, vinegar, and oil out in advance so they come to room temperature: the emulsion forms more readily when nothing is cold.
- Drain the cornichons and capers thoroughly on paper towels. Chop them very finely with a knife: the pieces should be cleanly cut, not puréed, with small, even bits that remain noticeable in the sauce.
- Wash and dry the herbs thoroughly. Cut the chives into tiny rings; strip the leaves from the parsley, chervil, and tarragon, then chop them very finely. The herbs must be dry, or they will thin the mayonnaise.
- Put the egg yolks in a stable bowl with the mustard, some of the vinegar, salt, and white pepper. Whisk until smooth and slightly paler, and until the mixture clings to the whisk.
- Add the oil drop by drop at first, whisking constantly. When the sauce starts to thicken and the whisk leaves clear trails, continue in a steady thin stream. The mayonnaise should become firm and glossy and hold a soft peak at the end of the whisk.
- Loosen and balance with the remaining vinegar to taste. Whisk briefly: the sauce should remain thick and coating, not become runny.
- Fold in the cornichons, capers, and herbs with a spatula, using short strokes so as not to break the emulsion. The sauce should be flecked with herbs and condiments, but remain mostly a firm mayonnaise.
- Taste and adjust the salt, pepper, or acidity. Cover directly on the surface and let it rest in the refrigerator for at least a short while so the herbs can flavor the base, then serve cold with cold meat, fried fish, hard-boiled eggs, steamed potatoes, or steak tartare.
Nutrition
Per serving
- Energy
- 218.6 kcal
- Protein
- 3.42 g
- Carbohydrate
- 0.8 g
- Fat
- 22.62 g
- Fibre
- 0.25 g
- Calcium
- 12.22 mg
- Iron
- 0.22 mg
- Magnesium
- 4.06 mg
