Prep Time: 20 mins
Total Time: 20 mins
Yield: 1cup or a bit more
About This Recipe
“Homemade tartare sauce always tastes better than bought. It keeps well in the fridge. I love it with any seafood.It’s flavor increases if you refrigerate it for an hour or so before using.”
Ingredients
2egg yolks
1/2 teaspoonsalt
1teaspoonwhite vinegar
1cuplite olive oil
1 1/2 tablespoonsfresh lemon juice
2green onions, finely chopped
1gherkin, finely chopped
2teaspoonscapers, finely chopped
1tablespoonfresh parsley, finely chopped
1tablespoonwater
Directions
Using a blender or food processor blend the egg yolks, salt& vinegar together Very slowly with the blender swithced on quite high speed pour a very thin, slow stream of oil into the egg yolks, stop every once in a while and blend for a second then resume with the oil until all has been poured in Add lemon juice and the tbsp of water.
The sauce should now look like white mayonnaise.
Mix in the green onions, gherkin, capers and parsley.
Serve with seafood or fish.
Reviews
“Wow first time I’ve made tartare from scratch because I didn’t have any and it was fantastic and so much better than bought stuff! I gave it a taste test just after making and it was good, but just a little better after refrigeration so one that’s worth making an hour or so in advance and chilling.”
“Thisiswhat iwaslookingfor—Thanksso much.”