Thursday, January 27, 2011

Tartar Sauce

3 egg yolks
1/4 cup malt vinegar
1 1/2 cups peanut or vegetable oil
2 shallots, finely diced
3/4 cup finely chopped cornichons
1/2 cup whole grain mustard
1 teaspoon celery salt
pinch cayenne pepper
kosher salt

Preparing the tartar sauce:
In a food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky. When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. Transfer to a container with a lid and refrigerate until ready to use.


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