CookEat Recipe
Sauce Tartare
A cold olive-oil and egg-yolk emulsion with very finely chopped pickles, shallot, capers, parsley, tarragon and chervil.
Method
Steps
Step 1
Very finely chop three small pickles and one shallot. Finely chop the parsley, capers, tarragon and chervil, then measure the stated amounts and set all these aromatics aside together on a plate.
Step 2
Separate the yolk from one commercially pasteurized shell egg for this uncooked sauce. Put the yolk, English mustard powder, salt, cayenne pepper and vinegar in a china mixing bowl. Mix briskly with a wire whisk.
Step 3
Add the 1 gill of olive oil drop by drop, whisking continuously until all the oil is incorporated.
Step 4
Add the finely chopped pickles, shallot, herbs and capers. Whisk the sauce briskly for 4 minutes.
Step 5
Transfer to a cold sauce bowl and serve. Refrigerate any unused sauce promptly in a clean covered container at or below 4°C and use within 24 hours, or sooner if the egg product’s label requires it.
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