Tartar sauce (spelled tartare sauce in British, English) has been used for over 200-300 years according to some European & U.K. cookbooks (typically for seafood), but oddly enough it was originally used as a condiment for steak tartare, hence the name.
Whether its a crispy pork crouqette, pan-roasted or poached sea bass, hash browns, or the classic fish and chips, this sauce is addicting on so many levels!
Here's a quick and easy recipe
Emulsified mayonnaise: 1cup canola oil, 1 Tblp dijon mustard, 2 egg yolk
-First put mustard and the egg in a bowl, then slowly add 1 Tblp of oil at a time while whisking vigorously
-First put mustard and the egg in a bowl, then slowly add 1 Tblp of oil at a time while whisking vigorously
3 Tblp of chopped Cornichons or Gherkins 1 Tblp Lemon juice and tsp of zest
2 Tblp of chopped Fine herbs (parsley, tarragon, chives, and chervil)
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