How to make the best Tartar sauce recipe, completely homemade. Ensure all ingredients are at room temperature to make the perfect mayonnaise base. For an extra simple recipe using just 4 ingredients, use ready-made mayonnaise and mix in the finely chopped capers, gherkins and chives but I strongly recommend you try the complete classic French homemade version for the ultimate taste.
2fresh egg yolks, raw or cooked*organic/free range (at room temperature)
½teaspoonsalt (fleur de sel)(or Maldon flakes, Celtic sea salt)
1teaspoonDijon mustard
200ml (7fl oz/ ¾ cup)olive oilor sunflower oil
1tablespoonwhite wine vinegar
Tartare Sauce Ingredients
1tablespoonpickled capersfinely chopped
1tablespoonpickled gherkinsfinely chopped
1tablespoonshallot, chives or spring onionfinely chopped
1tablespoonflat leaf parsley( or mix with dill, tarragon or chervil)
Instructions
Basic Mayonnaise
Whisk the egg yolks (raw or cooked - see NOTES below), salt and mustard with a hand whisk in a medium bowl. Gradually add the olive oil, dribbling it finely, slowly and regularly, whisking constantly. Once the mixture creates an emulsion and starts to thicken, add the white wine vinegar.
Tartare sauce garniture
Stir in all of the remaining ingredients until well incorporated and season with more salt if necessary and freshly milled pepper.Chill until ready to use.
Notes
Tartar Sauce Tip: Ensure your ingredients are at room temperature to make the perfect sauce.*Yolks: traditionally French sauce Tartare is made using either raw egg yolks or cooked yolks (or a mixture of both). If you prefer yours cooked, hard boil the eggs for 10 minutes until still creamy soft. Any longer and they will go grey and chalky. Storage: this homemade sauce can keep well for at least 5 days sealed in an airtight jar in the fridge. So it’s handy to make this in advance.Nutrition per 75g serving: 2g protein; 53g lipids; 0g carbohydrates; glycemic index: 0