Small Bowl of Tartare Sauce

Tartar Sauce


Euro/American
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
20 min
Yes		 A popular sauce served with fried fish, oysters, scallops and the like. Use Pure olive oil, not Extra Virgin which could overpower. See Notes-1,2 on safety.

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1
1
1
1
few
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1/2
1/8
1
1/4
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2
1/2
2-1/2
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T
T
T
T

---
t
t
t
t
---

c
T
-- Flavoring
Olives green
Capers
Pickles sour
Shallot
Tarragon fresh leaves  
-- Spices
Dry English Mustard
Pepper
Sugar powdered
Salt
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Egg Yolks
Olive Oil pure
Vinegar white wine

Make:   -   (20 min)
  1. Drain thoroughly all Flavoring items, chop very fine and mix.
  2. Mix all Spices items.
  3. Separate Egg Yolks making sure no white is included. Whisk lightly in a mixing bowl, then whisk in the Spices mix and whisk as long as needed to make smooth.
  4. Start adding Olive Oil a half teaspoon at a time whisking in well, then in teaspoons and finally tablespoons making sure each addition is mixed in well before adding the next. Once you've added 1/2 the Olive Oil alternate with Vinegar until all of both are used up and you have a smooth sauce.
  5. Mix in the chopped Flavoring mix. Refrigerate and use in less than a week (two weeks if using commercial mayonnaise).
NOTES:

  1. Raw Egg Yolk:

      This recipe uses raw egg yolk. If you are uncomfortable with that, see Note-2. Here in "over regulated" California there have never been reports of salmonella poisoning from home cooking, and I would not hesitate to use this recipe. If you live in a "business friendly" Red State like Iowa, you may want to think about it. You will find much more on egg handling and safety on our Eggs page.

  2. Mayonnaise:

      To avoid raw Egg Yolk or to make a version that can be refrigerated longer, use 2/3 cup commercial Mayonnaise in place of the Egg Yolks and Olive Oil, and cut the Vinegar to 2 T. Most food writers prefer Best Foods "Real Mayonnaise" (west of the Mississippi) or Hellmann's "Real Mayonnaise" (east of the Mississippi and Canada). These are the same product.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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