RCI-SC.007.0322.001
Tartar Sauce
This is a basic tartar sauce, suitable for fish and chips. The recipe is largely based on a trial and error recreation of the tartar sauce used at a local restaurant I frequent.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- (280g) mayonnaise10 ounces
- <sup>1</sup>/<sub>4</sub> ounces (65ml) ketchup2 unit
- 2 ounces
- (55ml) relish2 ounces
- <sup>1</sup>/<sub>4</sub> teaspoon garlic salt1 unit
- <sup>1</sup>/<sub>2</sub> teaspoon celery salt1 unit
Method
1
Separate the egg yolks into a clean mixing bowl and whisk them together with the Dijon mustard and a splash of vinegar until the mixture is pale and well combined.
3 minutes
2
While whisking constantly, slowly drizzle in the olive oil drop by drop at first, then in a thin steady stream, to emulsify the mixture into a thick, creamy mayonnaise base.
8 minutes
3
Season the mayonnaise base with salt, pepper, and a small pinch of powdered sugar, then whisk in a small amount of vinegar to balance the acidity and adjust the consistency.
2 minutes
4
Finely chop the dill pickle, capers, olives, and onion into very small, uniform pieces to ensure an even texture throughout the sauce.
5 minutes
5
Finely mince the fresh parsley and add it to the chopped ingredients, tossing briefly to combine.
2 minutes
6
Fold all of the chopped ingredients into the mayonnaise base along with the mustard, stirring gently until everything is evenly distributed.
2 minutes
7
Taste the sauce and adjust seasoning with additional salt, pepper, or vinegar as needed to achieve the desired tangy and briny flavor balance.
2 minutes
8
Transfer the tartar sauce to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
30 minutes