Tartare Sauce

Tartare sauce is a sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions or chives, and fresh parsley. Chopped hard-boiled eggs, olives, horseradish and Dijon mustard are sometimes added. It is frequently used as a condiment to fried seafood dishes and vinegar can be added for a sharper flavor. The sauce is typically of a rough consistency. Tartare sauce in Britain is mayonnaise made with egg yolks, white wine vinegar and oil plus chopped capers, chopped gherkins, a squeeze of lemon juice and some chopped parsley. Tartar sauce was originally invented by the French as a condiment for steak tartare.

Ingredients make 2 cups

4 egg yolks

1 tbls Dijon mustard

1 tbls white wine vinegar or lemon juice

500 g vegetable oil

2 tbls finely chopped chives

1 tsp salt

½ tsp ground white pepper

Method

Place eggs, Dijon mustard and vinegar in a food processor and blend until creamy. Add the oil very slowly whilst blending. Blend chives, salt and pepper in the sauce with a spoon. Place tartare sauce in a container and cover. Store the sauce in the fridge until serving.

Note: Easy tartare sauce is made by combining 1 cup mayonnaise, 2 tablespoon relish, 2 teaspoon capers, 2 tablespoon vinegar or lemon juice, 1 tablespoon minced shallots and 1 tablespoon minced parsley. Blend well with a fork and refrigerate for at least 3 hours.