Tartar sauce using a Silvercrest Monsieur Cuisine
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Tartar sauce, a zesty companion to seafood, has a history as rich as its flavor. Originating from the French culinary tradition, this sauce was named after the Tartars, who were known for their love of raw meat dishes, which eventually evolved into the delightful condiment we know today. Imagine a creamy blend of fresh herbs like parsley, chervil, and tarragon, mingling with zesty pickles and capers, all harmoniously whipped into a luscious sauce that dances on your taste buds. Perfect for elevating a simple fish fry or as a dip for crispy fries, this sauce is a testament to the art of transforming humble ingredients into something truly extraordinary. Fun fact: the classic pairing of tartar sauce and fried fish is so beloved in the UK that it has its own dedicated fan base, making it a staple in seaside fish and chip shops!
Ingredients
- 3 Strand(s) Fresh parsley
- 3 Strand(s) Fresh chervil
- 3 Strand(s) Fresh tarragon
- 20 g Pickle
- 20 g Caper
- 2 Eggs
- 1 Teaspoon(s) Lemon juice
- 1 Teaspoon(s) Mustard
- 1 Teaspoon(s) Salt
- 1 Pinch(es) Pepper
- 100 g Sunflower oil
Steps
- Wash, and add 3 strand(s) of fresh parsley leaves only, 3 strand(s) of fresh chervil leaves only, 3 strand(s) of fresh tarragon leaves only in the food processor bowl.
- Add 20 g of pickle, 20 g of caper in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 6.
- Scrape the edges. Set aside. Wash and dry the bowl of the food processor.
- To reinstall on the robot with the whisk.
- Add 2 eggs only the yellow, 1 teaspoon(s) of lemon juice, 1 teaspoon(s) of mustard, 1 teaspoon(s) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 4:00min / 0°C / Speed 4.
- Add 100 g of sunflower oil gradually in the food processor bowl.
- Add the herbs, capers, and pickles.
- Mix manual: 5sec / 0°C / Speed 1.
- Pour the sauce into a bowl and set it aside in the refrigerator until it's time to serve.
