Saturday, August 11, 2007

Tartar Sauce

This little bowl of sauce doesn't exactly look like a momentuous occasion or anything, but it actually contains my first-ever batch of homemade mayo. (Usually when I call for mayo in the recipes posted here, what I actually use isn't even the best commercial stuff, but low-fat artificial gunk. Where do I hand in my food cred, again?) To summarize: mayonnaise - not impossible. Also quite high-fat. Funny how making stuff from scratch drives these things home (puff pastry, I'm looking at you).

Tartar Sauce

Although invented to go with steak tartare (duh), tartar sauce is generally served with fish over here (fish fingers in particular - this was a regular and popular lunch at school) and we had some of this with simple breaded fish fillets that were devoured before I had any chance to take pictures and then threw the rest in a potato salad - this makes a lot of sauce but the batch is easily halved.

Tartar Sauce
adapted from the Swedish food blog Kärlek, mat och folköl, served three people twice, but your mileage may vary

2 egg yolks
2 tbsp dijon mustard
2 tsp cider vinegar
a few drops tabasco sauce
250 ml oil
150 ml finely chopped pickled cucumber
100 ml capers, rinsed, drained and chopped
a big bunch each of parsley and chives, chopped
salt and pepper to taste

Whisk together egg yolks, mustard, vinegar and tabasco until well combined. Add the oil a little at a time in a slooooow trickle, still whisking (I did this in a food processor). Mix in the cucumber, capers and herbs. Season with salt (if needed) and pepper to taste.


Jeanne said...

High in fat, yes. But at least if you make it with olive oil, it's "good" fat. Puff pastry, on the other hand... ahem!!

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