Tartar sauce

Name: Tartar sauce
Ingredients: 2 egg yolks; 1 teaspoon Dijon mustard; 200 ml oil; juice of 1 lemon; 1 teaspoon very finely chopped onion; 2 teaspoons pickles in vinegar; 2 teaspoons capers; 2 teaspoons chopped fresh parsley or fresh tarragon; 1 teaspoon salt; 1/2 teaspoon ground pepper

Sauces - Tartar sauce by Marioara P. - Recipia

Homemade tartar sauce comes together when the oil is poured in slowly in a thin stream while mixing. The base of egg yolks, mustard and lemon stays creamy, while chopped pickles, capers and herbs add texture and a tangy note; serve it with fish or poultry. I chop the capers very finely so there aren’t hard pieces in every spoonful. Prep: 15 minutes. Cook: 0 minutes. Total time: 15 minutes. Servings: 4. About 450 kcal and 2 g of protein per serving.

Ingredients

2 egg yolks
1 teaspoon Dijon mustard
200 ml oil
juice of 1 lemon
1 teaspoon very finely chopped onion
2 teaspoons pickles in vinegar
2 teaspoons capers
2 teaspoons chopped fresh parsley or fresh tarragon
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Put the egg yolks and mustard in a tall, narrow bowl. Beat them with a mixer until well combined. 2. Pour in the oil gradually, in small amounts, continuing to mix. Add a little lemon juice from time to time, until you have a creamy, well-emulsified base. 3. Finely chop the onion and cut the pickles into small cubes, then squeeze out the liquid well. Finely chop the capers and the herbs you’ve chosen. 4. Fold in the onion, pickles, capers and parsley or tarragon. Season with salt and ground pepper.

Notes

Serve it with fried fish or cold poultry; there’s no need for another sauce on the plate. I don’t rush the oil: at first I add it almost drop by drop, until the base thickens and the mixer starts to pull it along. Pickles in vinegar and capers can be quite salty, so taste the sauce before adding more salt. Tarragon has a stronger flavor than parsley, and switching between them is enough if you want a different herbal note. For a meal with more people, double the quantities and still use a tall, narrow bowl with room for the mixer. Contains egg and mustard. Keep covered in the fridge and use within 24 hours, since it contains raw egg yolk.