Flavour Of The Week

Newcastle Herald

Saturday September 27, 2008

GR

Tartare sauce is easy to make and homemade versions always taste better than the commercially bottled ones.

For starters, a real tartare sauce should be slightly chunky, but the commercial ones are always super smooth. If you make it at home you can play with the seasoning as well.

Tartare is made from mixing mayonnaise with finely chopped capers, gherkins, parsley and seasonings, although some versions do contain chopped hard-boiled eggs, olives, Worcestershire sauce and horseradish.

It was traditionally used as a condiment for steak tartare, a dish made from raw meat, and it is from this dish that the sauce gets its name.

The easiest way to make great tartare sauce is to half fill an empty jar with your favourite mayonnaise. Finely dice half a gherkin and chop a tablespoon of capers and mix into the mayonnaise. Add a squeeze of lemon juice and season with salt and pepper.

© 2008 Newcastle Herald

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