Friday, August 14, 2009

Homemade tartar sauce

Homemade tartar sauce:

1 1/2 cups mayonnaise (from above)3-4 sweet gherkins or cornichons4 shallots, peeled2 anchovy fillets (optional)1 tablespoon capers, drained (optional)1 tablespoon chopped fresh parsley1 tablespoon dried French tarragon1 teaspoon fresh lemon juice1 tablespoon Dijon mustard (optional)1/4 teaspoon white or cider vinegarsea salt, to tastecracked black pepper (or white if available)
Cut the gherkins or cornichons (sweet pickles) into chunks and place in a blender or food processor bowl with shallots, anchovies and capers (optional), parsley and tarragon. Avoid using Russian tarragon as it lacks flavor.
Pulse the machine for 2-3 seconds only to coarsely chop ingredients. In a bowl, combine the mixture with the mayonnaise, lemon juice, mustard (optional) and several drops of vinegar. Taste and season with salt and freshly cracked pepper; adjust seasonings to taste. Refrigerate before serving.
Yield: 1 3/4 cups.
Serve tartar sauce as an accompaniment to fish, shellfish or shrimp.

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