Creamy Tartar Sauce Recipe
Luc’s grandmother even prepared her own version with crumbled hard-boiled eggs in it to make it extra chunky and creamy! Some chefs don’t add store-bought mayo but start their tartar sauce from scratch using an egg yolk, mustard and vegetable oil and create their own kind of mayo as a base. Make the tartar sauce as chunky or as runny as you prefer.
This next tartar sauce is the one Luc is so fond of: grandma’s! It’s quite easy and very quick to prepare. And admit it once and for all, a homemade tartar dip tastes much better than the ready-made supermarket version. Serve the tartar in combination with fresh (or fried) seafood or a nice fillet of broiled fish. But let’s not forget our all-time family favorite: a generous portion of hand cut golden fries and a great batter-fried fillet of cod.
- 5,5 oz pickled gherkins (155 g)
- 2 tbsp mayonnaise
- 1 tsp lemon juice
- a handful fresh tarragon chopped finely
- 2 hard-boiled eggs
- Add the hard-boiled eggs to a clean blender.
- Pulse a few times, just enough to crumble the egg roughly. Keep them chunky!
- Then transfer the egg crumble to a large mixing bowl and put it aside until needed later on. Add the sweet and sour pickled gherkins to the blender now.
- Pulse them into a coarse mixture and keep this chunky as well!
- Pour this gherkin crumble in the mixing bowl in which you put the crumbled eggs. Then add the mayonnaise.
- Stir well and add the freshly chopped tarragon. Season with a little pinch of pepper and salt.
- Stir again. Now add the lemon juice.
- Stir the sauce well. Then check the seasoning and add extra pepper or lemon juice to taste if necessary. Pour the tartar sauce in a clean bowl and serve chilled.