alan wrote:
Tartare sauce, anyone got a recipe for it?

Alan




There are a number of variations you might want to try.

Sauce Tartare

4 -5 hard boiled egg yolks
salt
freshly ground black pepper
1/2 pint (1 & 1/4 cups) oil
1 tsp. vinegar
2 tbs. mayonnaise
1 tbs. chopped chives.

Mash the egg yolks to a paste with the salt and pepper, gradually work in the oil, add vinegar, and lastly the mayonnaise and chives.

Sauce ravigote ou vinaigrette

1/2 pint (1 & 1/4 cups) oil
3 tbs. vinegar
1 tbs. capers
pinch of parsley, tarragon, chervil, chopped chives
pepper
salt.

Mix all well together. If desired, one ma add to this sauce 1 tbs. worcestershire sauce and 1 chopped hard boiled egg.

Sauce remoulade

1/2 pint mayonnaise,
2 tbs. Dijon mustard
1 tbs. chopped gherkins
1/2 tbs. chopped capers/
pinch of chopped parsley, chervil, tarragon,
1/2 tsp. anchovy paste.

Mix all the ingredients together.

Sauce Gribiche
--------------

Place the yolks of 6 freshly cooked hard boiled eggs in a basin, crush
them and work to a smooth paste adding 1 tsp. mustard and a pinch of
salt and pepper, then proceed in the same way as for Mayonnaise by
adding 2 & 1/4 cups oil and 1 & 1/2 tbs. vinegar.

Finish the sauce with 3 & 1.2 ounces mixed chopped capers and gherkins;
1 tbs. mixed chopped parsley, tarragona and chervil; and the whites of 3
hard boiled eggs cut into short Julienne.


Cambridge Sauce
---------------

Finely pound 6 yolks of hard boiled eggs together with 4 well washed
fillets of anchovy, 1 tbs. of capers and 1 tbs. of chopped tarragon,
chervil and chives in equal proportions. Add 1 tsp. mustard and proceed
as for mayonnaise by adding 5 fluid ounces of oil and 1 tbs. vinegar,
season with a little cayenne and pass through a fine sieve.

Place in a basin and whisk until smooth then finish with 1 tsp. chopped
parsley.
--
JL