How To Make Tartare Sauce
- 1 hard-boiled eggs
- 2 Gherkins
- 1 tsp (5ml) drained Caper
- 1 small shallot
- 3 (sprigs of) parsley
- 3 (or tarragon) fresh chervil
- 4 floz (125 ml) bottled mayonnaise
- salt and pepper
- #This classic accompaniment adds piquancy to the richness of deep-fried fish. Here the ingredients are roughly chopped, then bound together with creamy mayonnaise. The sauce can be made up to 2 days ahead and kept, covered mashed, in the refrigerator.# Tartare Sauce: Tap the egg to crack the shell. Shell it and rinse with cold water. Coarsely chop the egg.
- With a chefs knife, coarsely chop the gherkins, then chop the capers. “Gherkins give sauce refreshing tang” “Coarsely chop ingredients for tartare sauce to add texture”
- Peel and halve the shallot; set it flat-side down on a chopping board. Slice horizontally towards the root, leaving the slices attached at the root. Slice vertically, again leaving the root end uncut, and cut across the shallot to make fine dice.
- Strip the parsley leaves and chervil or tarragon leaves from the stalks and pile them on the chopping board. Using a chefs knife, hold the tip of the blade against the board and rock the blade back and forth to coarsely chop the herb leaves.
- Mix together the mayonnaise, chopped egg, capers, gherkins, shallot, and herbs and taste for seasoning. Cover and refrigerate until serving. “Fold lightly so ingredients are not crushed”