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I was going to make
some cod and tarragon goujons and wanted to make a tartar sauce from
scratch, but seeing as my history regarding tartar was not very good,see previous post, I decided that I needed to check up on the recipe.
But all the recipe websites and blogs I checked all said “add
mayonnaise”. I didn't want two different recipes I just wanted
one, but I soon realised I wasn't going to find one. So here is a
recipe on how to make tartar sauce from scratch!!
I was always under the
impression that making mayonnaise was difficult and had to be done
with minute precision- what a load of rubbish! It was so easy I don't
understand why people bother buying it! Actually, I do because it's
easier lifting a jar off a shelve than whisking an egg and oil
together, but not nearly as nice.
I found lots of recipes
for mayonnaise but they all made too much for what I needed and as
you should only keep fresh mayonnaise for 24 hours I didn't want to
make too much. This recipe makes enough for 4 servings or 2 if you
are greedy like us :-)
You don't have to
continuously pour oil whilst whisking, you can just add a little oil
and whisk each time.
2 egg yolks (put the
whites to one side to make meringues)
1tsp white wine vinegar
1tsp english mustard
1tsp Dijon mustard
1tsp horseradish sauce
1tsp capers, roughly
3 small gherkins,
3tsp lemon juice
In a clean bowl add the
egg yolks, white wine vinegar and english mustard, with a balloon
whisk mix together.
Once all combined add a
very small amount of oil into the mixture and rapidly whisk together,
repeat this for another 6 times. Then you can start to increase the
amount of oil each time- keep this up until you have a thick pale
mayonnaise or it's at the consistency you require.
Then add all the above
tartar sauce ingredients into the mayonnaise and stir together.
You can serve right
away, but it is better if you can place it in the fridge for an hour.
If the mayonnaise
splits, don't worry, just get another egg yolk and place it into
another bowl, whisk it up and then add , very slowly, the spilt
mayonnaise into the new egg yolk as you would the oil, this should
help it bind together.
I didn't throw the
egg whites away, I just whisked them to make meringues then placed in
the freezer ready to use for another day.