I have a beef with this recipe
Jul. 28th, 2024 09:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Tartare Sauce (sic).
"The pungent taste of onion, pickle, and capers makes a great contrast to mild-flavored fish."
1 egg yolk
1/2 tsp Dijon mustard
1/2 tsp lemon juice
salt and pepper
no garlic (Ha! I used... more.)
1/4 cup each veg oil and olive oil
1 1/2 tsp fresh tarragon
1 Tbsp fresh parsley
1 Tbsp cream
1 Tbsp white wine
1 Tbsp minced shallot
1 1/2 tsp capers, drained and chopped
1-2 Tbsp chopped dill pickle
Whisk together egg yolk, mustard, lemon juice, salt and pepper, and minced garlic. Gradually whisk in oils until the mixture emulsifies. Mix in rest and chill before serving.
What worked: It tasted in the neighborhood of the crappy tartar sauce I grew up with and still have a soft spot in my head for.
What didn't: I routinely make mayonnaise as a Caesar dressing, so I know how it works. Unfortunately, when the wine and cream were added, it made the whole thing too liquidy. I might have been better off doing the mass-market "mix commercial mayo and pickle" instead.
In the US, it's "tartar sauce"; Wikipedia saith the sauce name comes from being served with steak tartare, and "tartare sauce" is an acceptable UK variant. Grump, but not as much of one as I originally had.
Will I make it again? Probably not.
"The pungent taste of onion, pickle, and capers makes a great contrast to mild-flavored fish."
1 egg yolk
1/2 tsp Dijon mustard
1/2 tsp lemon juice
salt and pepper
no garlic (Ha! I used... more.)
1/4 cup each veg oil and olive oil
1 1/2 tsp fresh tarragon
1 Tbsp fresh parsley
1 Tbsp cream
1 Tbsp white wine
1 Tbsp minced shallot
1 1/2 tsp capers, drained and chopped
1-2 Tbsp chopped dill pickle
Whisk together egg yolk, mustard, lemon juice, salt and pepper, and minced garlic. Gradually whisk in oils until the mixture emulsifies. Mix in rest and chill before serving.
What worked: It tasted in the neighborhood of the crappy tartar sauce I grew up with and still have a soft spot in my head for.
What didn't: I routinely make mayonnaise as a Caesar dressing, so I know how it works. Unfortunately, when the wine and cream were added, it made the whole thing too liquidy. I might have been better off doing the mass-market "mix commercial mayo and pickle" instead.
In the US, it's "tartar sauce"; Wikipedia saith the sauce name comes from being served with steak tartare, and "tartare sauce" is an acceptable UK variant. Grump, but not as much of one as I originally had.
Will I make it again? Probably not.
