Sauces
French
FrenchTartare Sauce
The classic tangy mayonnaise-based sauce for fish and chips. Basic stirs capers and gherkins through shop-bought mayo, Better builds a proper sauce with shallot and herbs, and Ultimate whisks a fresh egg-yolk mayonnaise from scratch with cornichons and tarragon.
Vegetarian
Gluten-free
Nut-free
Ultimate version
A from-scratch egg-yolk mayonnaise whisked by hand, finished with cornichons, tarragon and a splash of white wine vinegar.
Per serving£1.05
Total cost£4.20
Time20 min
Ingredients for 4
- mayonnaise
- 2 egg yolks , free-range, room temperature
- 1 tsp dijon mustard
- 200 ml light olive oil
- 1 tbsp white wine vinegar
- to finish
- 1 banana shallot , very finely diced
- 3 tbsp cornichons , finely chopped
- 1 tbsp baby capers , rinsed
- 1 tbsp fresh tarragon , finely chopped
- 1 tbsp fresh parsley , chopped
- sea salt , to taste
Method
- Whisk the egg yolks with the dijon mustard and a pinch of salt in a large bowl.
- Add the olive oil a few drops at a time, whisking constantly, until the mixture begins to emulsify and thicken.
- Once stable, pour the remaining oil in a slow steady stream, whisking, until you have a thick glossy mayonnaise.
- Loosen with the white wine vinegar, then fold in the shallot, cornichons, capers, tarragon and parsley.
- Taste and adjust the salt, then chill for fifteen minutes to let it set up before serving.
Equipment
- large bowl
- balloon whisk
- knife
The three ways, side by side
Budget
Shop-bought mayonnaise stirred through with capers and gherkins in five minutes.
Better
Made properly with shallot, mustard and fresh herbs for a brighter, more rounded sauce.
Ultimate
A from-scratch egg-yolk mayonnaise whisked by hand, finished with cornichons, tarragon and a splash of white wine vinegar.