Tartar sauce is a classic mayonnaise enhanced with fresh herbs, capers, and cornichons. This authentic French version is served cold and traditionally accompanies fried fish, cold meats, or fried vegetables.
Ingredients
- 1 piece Organic egg yolk (extra-fresh)
- 15 g Dijon mustard
- 15 ml Freshly squeezed lemon juice
- 200 ml Sunflower oil (or another neutral oil)
- to taste Fine salt
- to taste Ground black pepper
- 10 g Fresh chives
- 5 g Fresh flat-leaf parsley
- 5 g Fresh tarragon
- 5 g Fresh chervil
- 15 g Capers in vinegar (small, not desalted)
- 20 g Sweet-and-sour cornichons (small, 'fine cornichons' type)
Method
- Take the egg and mustard out 15 minutes ahead of time to bring them to room temperature, which helps the emulsion.
- In a medium bowl (preferably stainless steel or glass), place the egg yolk and Dijon mustard. Whisk vigorously by hand with a balloon whisk until smooth and slightly thick.
- Add the lemon juice, a pinch of salt, and a pinch of pepper. Whisk again to incorporate.
- While whisking constantly, pour in the sunflower oil in a very thin stream (almost drop by drop at first). As soon as the emulsion takes (the mixture thickens and turns pale), you can increase the flow to a steady stream, without ever stopping the whisking. Continue until all the oil has been absorbed. You will have a firm, glossy mayonnaise.
- Taste the base and adjust the seasoning (salt, pepper, and possibly a few drops of lemon). Refrigerate it while you prepare the aromatics.
- Wash and thoroughly dry the chives, parsley, tarragon, and chervil. Remove the thick stems from the herbs. Finely snip everything with a knife (do not mince too finely: the herbs should remain visible). You should have about 2 tablespoons of mixed fine herbs.
- Drain the capers and quickly rinse them in cold water if they are too vinegary. Pat them dry with paper towels and coarsely chop them with a knife.
- Cut the cornichons into small dice of about 3 mm (brunoise).
- Gently fold the chopped herbs, capers, and diced cornichons into the mayonnaise with a spatula (mix by lifting and folding). Mix until evenly distributed.
- Transfer the tartar sauce to a serving bowl or jar. Cover and refrigerate for at least 30 minutes before serving so the flavors meld. Keeps for 2 days in the refrigerator.
Nutrition
Per serving
- Energy
- 403.4 kcal
- Protein
- 4.1 g
- Carbohydrate
- 4.41 g
- Fat
- 41.06 g
- Fibre
- 0.97 g
- Calcium
- 77.4 mg
- Iron
- 2.1 mg
- Magnesium
- 47.35 mg
