Tartar Sauce with Homemade Mayonnaise
Sauces and Marinades • French
Description
In our recipe, we replaced the boiled yolk with a raw one, which speeds up the cooking process and gives the sauce a thicker consistency. After a night in the refrigerator, the sauce becomes even tastier! It can be stored in the refrigerator for 3-4 days.
Ingredients
- Vegetable Oil 5 fl oz
- Whole egg 1 piece
- Malt Vinegar 1 teaspoon
- Mustard Greens 1 teaspoon
- Capers 1 tablespoon
- Cornichons 8 pieces
- Ground Black Pepper a pinch
- Salt a pinch
Step-by-Step Guide
Step 1
Finely chop the shallots, parsley, and chives. Also, chop the capers and small cornichons.
Step 2
In a bowl, using a mixer, beat the yolk, wine vinegar, and mustard while gradually adding the vegetable oil. Whip for 2-3 minutes until you achieve the consistency of thick mayonnaise (which is what we made).
Step 3
Add the chopped shallots, capers, cornichons, and herbs to the mayonnaise. Season with salt and pepper to taste. Mix everything well.
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