Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

Sauce Tartare

Recipe from: Pierre Franey's Cooking in France
Servings: 1 ½ cups

1 egg yolk
1 tablespoon white wine vinegar
2 tablespoons Dijon mustard
salt and freshly ground white pepper, to taste
1 cup vegetable oil
2 tablespoons fresh lemon juice
4 tablespoons finely minced onions
2 tablespoons capers, drained and chopped
¼ cup cornichons or sour pickles, chopped
¼ cup parsley, finely chopped

Put the egg yolk in a mixing bowl and add the vinegar, mustard, and salt and pepper. Beat with a wire whisk for 10 seconds. Add the oil gradually, stirring with the whisk until all the oil is incorporated. Add the lemon juice. Add the remaining ingredients and blend well. Cover and chill.

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