Tartare sauce
“Perfect parsley.”
- 3 hard-boiled eggs
- a raw yolk
- half a finely chopped onion
- half a cup of chopped flat-leaf parsley
- 200ml of extra virgin olive oil
- 4 tbsp of white wine vinegar
- 1 tbsp of fresh, chopped tarragon
- salt
- pepper
There are many essential kitchen herbs. Mostly, these herbs are kept specially for certain dishes - rosemary with roast lamb; sage with pork; thyme with mussels; tarragon with salmon; coriander with black beans, and so on. But, for me, parsley is the one truly indispensable herb. I use it daily and in so many dishes that I would be at a loss without it.
Method
Remove the shells from 3 hard-boiled eggs. Cut the eggs in half and scoop out the yolks and place in a bowl. Add a raw yolk to the cooked yolks and mash until smooth. Mix in half a finely chopped onion and half a cup of chopped flat-leaf parsley. Whisk in 50ml of extra virgin olive oil, a few drops at a time, as you would if making mayonnaise. Once the mixture has thickened, mix in 1 tbsp of white wine vinegar. Repeat this process until a total of 200ml of olive oil and 4 tbsp of vinegar have been added to the mixture. Add 1 tbsp of fresh, chopped tarragon and season with salt and pepper to taste.
This sauce is the perfect
accompaniment to poached or battered fish and cold meats.
