Tartare Sauce #2

Tartare Sauce #2

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This Tartare Sauce is perfect for serving with raw or seared tuna, shrimp, or other seafood.
Calories: 1267


  • 2 hard-boiled eggs
  • 2 tsp French mustard
  • salt and freshly ground pepper
  • 1 egg yolk
  • 1/4 pint vegetable or olive oil
  • 4 - 6 gherkins
  • 2 tbsp capers
  • 2 tbsp parsley finely chopped
  • 1 tsp dried chervil or equivalent fresh if available


  • Sieve the yolks of the hard-boiled eggs into a bowl and add mustard, salt and pepper.
  • Mix the raw egg yolks into the bowl and cream until the mixture is a smooth paste.
  • Add the oil a few drops at a time until the sauce is thick. If it seems too thick, add a few drops of lemon juice.
  • Drain and rinse the gherkins and capers in a sieve with cold water as they are usually packed in vinegar or brine, which can overpower the flavour of the sauce.
  • Pat dry with kitchen towels and chop finely.
  • Add to the sauce with the herbs (herbs, gherkins and capers can be chopped in the blender or food processor).
  • Mix well and taste for seasoning. Serve with all types of fried or grilled fish.
  • For a Quick Tartare Sauce Add the gherkins, capers, parsley and herbs to 150 ml (1/4 pt) mayonnaise.
Calories: 1267 kcal
Carbohydrates: 3 g
Protein: 16 g
Fat: 134g
Saturated Fat: 21 g
Cholesterol: 568 mg
Sodium: 703 mg
Potassium: 205 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1501 IU
Vitamin C: 11 mg
Calcium: 93 mg
Iron: 3 mg
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