Sauce Tartare II RecipeOrigin: France Period: Traditional |
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This is a classic cold sauce that's made in a similar manner to mayonnaise and which is well flavoured with capers and which is typically served with fried fish, particularly breaded fish and grills. Ingredients:
2 hard-boiled egg yolks 
Sauce Tartare II Preparation:Method:Sieve the hard boiled egg into a bowl to purée then beat in the raw egg yolks by degrees, using a wooden spoon. When the yolks are thoroughly combined mix the oils in a jug and being to drip very gradually into the egg yolk mixtures, as you beat constantly. When the mixture begins to thicken add the oil more quickly. However, if the mixture gets too thick (think double cream) add a little vinegar then continue adding more of the oil mix. When all the oil has been incorporated season the sauce with salt and freshly-ground black pepper then stir in the capers, gherkins, herbs and, finally, the egg white. For a richer flavour add a little cream at the very end. Serve immediately. |
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