Tartare Sauce
The trick is in finding the correct balance of piquancy and creamy blandness. Too much vinegar or lemon in the mayonnaise and the result will be harsh; too few capers or gherkins and the essential piquancy – and therefore the point – will be lost. It is this sharpness that cuts through the greasiness of the fried breadcrumbs or batter and allows us to continue eating. Stint on the gherkins or capers, or miss one out, and you will have a sauce that is too sweet to perform its function. While the exact ratio is a matter of taste, the sauce needs an unmistakable tang.
Ingredients:
250g Mayonnaise
1 Tbsp Gherkins – finely diced
1 Tbsp Capers rinsed – finely chopped
1 Tbsp Tarragon – finely chopped
2 Tbsp Parsley finely chopped
1 Tbsp Shallots – finely diced
½ Zest of lemon – finely grated
Method:
Combine all the ingredients for the tartare sauce, by carefully turning the dry ingredients through the mayonnaise, to maintain a slight crunch on tasting. Adjust the sharpness and seasoning to taste.
Thanks for your comment, getting the piquancy just right really does compliment the mackerel.
LikeLike
Love this just the right mix and perfect with mackerel.
LikeLike
Thank you…it’s a pleasure…you can follow the blog to keep up to date.
LikeLike
It is in point of fact a great and helpful piece of info. I’m happy that you simply shared this useful info with us. Please keep us up to date like this. Thank you for sharing.
LikeLike
Oh i actually covet like you would post topics, earn money want to write such as that.,Woul.
LikeLike
Spot on with this write-up, I really think this website wants far more consideration. I’ll probably be again to learn way more, thanks for that info.
My blog is on Online stock trading
LikeLike