Homemade Tartare Sauce

The first time I taste the homemade tartare sauce was during my visit to my aunt who lives in a different city. Since we grow up by the sea, we always had a chance to eat fresh fish but somehow I discovered this lovely taste through my aunt rather than my mum. My aunt was so excited that day because of my visit after a long time and she made some of the most beautiful dishes. One of them was sea bass and tartare sauce that is one of my favourite sauce ever since. I can’t think of any fish without a homemade tartare sauce.

INGREDIENTS:

• 3 egg yolks
• 1 tbsp of Dijon mustard
• 1 tbsp of white wine or cider vinegar
• 500 ml of olive or rapeseed oil
• salt
• Freshly ground black pepper
• 1/2 lemon, for juice
• 3 tbsp of baby capers
• 3 tbsp of cornichons (gherkins), diced
• 3 tbsp of shallots, diced
• 1 tbsp of flat-leaf parsley, chopped
• 1 small bunch fresh dill, chopped

METHOD:

1- In a food processor, blend the egg yolks, mustard and vinegar until smooth

2- Slowly add the olive oil to the eggs, taking care not to let the mixture separate. If it looks like it’s going to split, add 1 teaspoon of cold water

3- Season with salt and pepper and add the lemon juice. To finish, add the baby capers, cornichons, shallots and parsley and mix well

The other way of making this is using mayonnaise. Since I’m not a big fan mayonnaise I barely make this delicious sauce with it.