Tartar Sauce
Ingredients (Grocery List)
1 tsp fine Sea Salt
1 tbsp Dijon Mustard
1 tbsp Red or White Vinegar
2 large Egg Yolks
1 cup untoasted Peanut Oil or other Neutral Oil
Tartare Sauce
1 small Cornichon or Dill Pickle (3 tablespoons)
1 tbsp fresh Lemon Juice, plus more to taste
1 tbsp Capers, chopped, optional
1/2 to 1 tsp Worcestershire Sauce
1 tbsp chopped fresh Dill or 1 tsp dried Dill
1/2 tsp Dijon Mustard, optional
Salt and Fresh ground Black Pepper
Serves: 4
Prep Time: 10 min
Instructions
1. Make the Mayonnaise: Place a wet towel under medium nonreactive bowl to keep it from sliding around on the work surface. Place the Salt, Mustard, and vinegar in the bowl and whisk them together. Whisk in the Egg Yolks until thoroughly combined.
2. Then, very slowly and in a very fine stream, whisk in the Oils. The mixture will thicken as you whisk. You may stop adding Oil when it gets to the thickness you desire. Taste the Mayonnaise for seasoning.
3. Make the Tartare Sauce: Combine the Mayonnaise, Cornichon or Pickles, Lemon Juice, Capers, Dill, Worcestershire sauce, and Mustard in a small bowl and stir until well blended and creamy.
4. Season with a pinch of Salt and Pepper. Taste then adjust with additional Lemon Juice, Salt and Pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.
5. Keep, lightly covered, in the refrigerator for one week.
Tips
Serve with Shrimp, Fish sticks, Crab cakes, and even roasted veggies.
