Tartar Sauce

Adapted from James Peternson’s recipe in Cooking

Tartar sauce is a variation on mayonnaise, and is easy and fun to make.  If you are worried about salmonella, skip this one.

  • 2 egg yolks
  • 2 T Dijon mustard
  • 1 T white vinegar
  • 3/4 cup olive oil
  • salt
  • pepper
  • 2 shallots, minced
  • 3 T minced cornichons* (or if you are low brow like us, dill pickle relish)
  • 2 T fresh chives

Combine the egg yolks, mustard and vinegar in a blender or food processor.  Pulse briefly to mix.  Then run it at a low speed while slowly drizzling in the olive oil.  Stop when it gets thick.  This is mayonnaise.

Transfer the mayonnaise to a bowl, and stir in remaining ingredients.  Adjust seasonings to taste.

*Peterson doesn’t bother to explain what cornichons are, but the Font of All Knowledge (wikipedia) says they are dill pickled gherkins.  We substituted dill pickle relish, and it worked fine.

 

Advertisements

One thought on “Tartar Sauce

  1. Pingback: Cooking and Recipes - Page 3

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s