Serving

Tartare Sauce
Euro/American

Serves
Effort:
Sched:
DoAhead:
many
**
20 min
Total

A popular sauce served with fried fish, oysters, scallops and the like. You want to use Pure olive oil instead of Extra Virgin so it does not overpower.

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

t
t
t
t

c
T
Olives green
Capers
Pickles sour
Shallot
Taragon fresh leaves
Dry English Mustard
Pepper
Sugar powdered
Salt
Egg Yolks
Olive Oil pure
Vinegar white wine
  1. Drain thoroughly ALL * INGRED, chop very fine and mix.
  2. Mix ALL + INGRED.
  3. Separate EGG YOLKS making sure no white is included and whisk lightly in a mixing bowl, then whisk in the + 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 * Mix.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    gjx_tartare1 061003 ! inetv

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