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Tartare Sauce
You can make tartare sauce in late spring or early summer to accompany salmon when it's
at it's best
1. To make tartare sauce, the first step is to make mayonnaise, which will then be a base
for your tartare sauce. Whenever possible, I recommend making your mayonnaise by hand
rather than by machine. In a mixing bowl and using a metal balloon whisk, whisk together
the egg yolk, mustard and white wine vinegar until thoroughly blended.
2. Whisking all the while, gradually pour in the groundnut oil, pouring it down the
side of the bowl so that it trickles slowly into the mayonnaise mixture. I use groundnut
oil as olive oil would be far too strong. Any light-flavoured oil – sunflower or vegetable
– will do. Gradually the mixture will emulsify, becoming thicker, velvety and smooth.
3. As the mixture begins to emulsify, you can add
the oil in faster. The great thing about making it yourself is that you can make the mayonnaise
as thick as you want it. 4. Mix in the capers, gherkins, shallot and
parsley. Add these in to your taste; your palate should dictate. Where possible, I’d
recommend setting the tartare sauce for an hour to let the flavours develop before serving.
Don’t forget to you taste it again before serving to adjust the flavouring.