Tartar Sauce

Calling all seafood lovers! Join me on a tantalizing culinary journey as we unveil the secrets behind creating the most divine tartar sauce imaginable. From the shores of Europe to your kitchen, discover the rich history and essential components that make up the quintessential tartar sauce. With this step-by-step recipe, you’ll master the art of achieving the perfect consistency and striking a harmonious balance of flavours. Elevate your seafood feasts to new heights, impressing family and friends with your homemade masterpiece. Get ready to unlock the secret behind crafting an irresistible tartar sauce that will transform your seafood dishes into culinary triumphs.

What Tartar Sauce Goes Well With

Tartar sauce is a true culinary chameleon, effortlessly pairing a wide variety of dishes with its creamy texture and tangy flavours. When it comes to seafood, this classic condiment is a match made in flavour heaven. Imagine sinking your teeth into crispy fish and chips, and then dipping each succulent piece into a dollop of tartar sauce that adds a delightful richness and zesty kick. It’s equally perfect with juicy shrimp, where the creaminess of the sauce beautifully complements the delicate sweetness of the seafood. And let’s not forget about crab cakes and grilled salmon, where tartar sauce brings that extra burst of flavour that takes these dishes from good to extraordinary. But it doesn’t stop there! Tartar sauce also plays well with other non-seafood delights like crispy fried chicken, juicy burgers, and even as a tangy dip for fries or roasted veggies. Its creamy, slightly tangy profile brings a harmonious balance to savoury dishes, making tartar sauce a versatile and irresistible condiment that adds a touch of magic to any meal.

Tips & Tricks

• Always start with the egg yolks, mustard and whatever other liquids you are using (generally acids like vinegar or lemon juice) before starting to stream in the oil, this gives you something to emulsify the oil with.
• Stream in the oil super slowly whilst blending or whisking to guarantee no splitting.
• If you don’t have a stick blender then you could use a liquidizer or simply just a bowl and whisk.
• Chop all the other ingredients as fine as possible for maximum flavour!
• Taste and adjust the salt and acidity at the end once all the ingredients are mixed together.
• Black pepper, dill, tarragon and chives are all great additions for this sauce.

Yield: 8 Portions

Tartar Sauce Recipe

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Indulge in the tantalizing flavours of homemade tartar sauce with our delightful recipe. Bursting with creamy goodness and a zesty tang, this condiment is the perfect companion to elevate your seafood dishes to new heights. Whether you're craving crispy fish and chips, succulent shrimp, or flavourful crab cakes, our easy-to-follow recipe will guide you in creating a batch of tartar sauce that's sure to impress. Get ready to unlock the secrets to making your very own delicious tartar sauce from scratch. Let's dive in and discover the joy of crafting this irresistible accompaniment that will take your seafood feasts to a whole new level of delectable delight.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 2 x egg yolks
• 2 tsp of Dijon mustard
• 2 tsp of white wine vinegar
• 1/3 lemon, for juice
• 2 tbsp of baby capers
• 2 tbsp of cornichons, diced
• 2 tbsp of shallots, diced
• 2 tsp of flat-leaf parsley, chopped
• 330ml of olive oil
• Salt to taste

Instructions

1. Add the egg yolks, Dijon mustard, white wine vinegar, lemon juice, and a pinch of salt in a high-sided container.
2. Use a stick blender to whizz the ingredients together until well combined.
3. Slowly start adding the oil to the mixture. Take your time and add the oil gradually while blending. It's important to add the oil slowly to prevent splitting.
4. If the mayonnaise appears too thick in the end, add a dash of water. Blend the water into the mixture until it reaches the desired consistency.
5. Finely chop the shallot. The finer you chop it, the better.
6. Gather the cornichons, capers, and parsley together and roll them into a cigar shape. Chop through the rolled ingredients until you have a super fine mix.
7. In a separate bowl, combine the mayonnaise, chopped shallot, and the mixture of cornichons, capers, and parsley.
8. Taste the mixture and adjust the seasoning as needed. Add more salt and lemon juice according to your preference.
9. Ideally, refrigerate the mixture for 2 hours to allow the flavours to meld together.
10. After 2 hours, your mayonnaise is ready to be enjoyed. Serve it as a dip or use it as a condiment for various dishes.