Depending on country, region, household or restaurant, every cook makes tartare sauce in their own way. Inspired by Auguste Escoffier’s exceptionally simple tartare, I’ve given his recipe a zero-waste twist by using whole boiled eggs and swapping in pickle brine from a jar of gherkins or capers to replace the vinegar. Everything else is optional: tarragon, mustard, cayenne … add what you like or have in store.
Traditionally, tartare sauce is delicious with fish and chips, calamari or in a chicken sandwich, but I also like it tossed through potato salad with tinned sardines and radicchio. It’s also great as a dip with crudites and on top of a steaming jacket potato.
Boiled egg and gherkin brine tartare sauce
My boiled egg tartare sauce uses whole eggs, blended with a little gherkin brine for acidity and flavour. I like to make mayonnaise with extra-virgin olive oil – though some find it a little bitter – I love the flavour. Avocado oil or a cold-pressed sunflower oil also work well.
We enjoyed it tossed through a potato salad with tinned sardines, and bowl of radicchio. But traditionally, tartare sauce is delicious enjoyed with battered fish and chips, calamari or in a chicken sandwich. It’s also great served as a dip with crudites and on top of a steaming jacket potato.
To boil the eggs, place them in a small pan covered with cold water. Place on a high heat and bring to the boil. Once boiling, cook for three minutes, then turn off the heat. Cover and leave for another three minutes. Refresh under cold water, then peel.
If your mayonnaise splits while blending, don’t fret – decant the mixture from the blender, add a whole raw egg, then blend continuously while slowly drizzling the split mixture back into the egg until it emulsifies, adding more oil if necessary.
Makes 350-400ml, to serve 10
3 hard-boiled eggs
1 tbsp pickled gherkin or caper brine, or white wine vinegar, apple cider vinegar or lemon juice
200ml cold-pressed oil (extra-virgin olive, avocado or sunflower)
1 spring onion, green and white parts separated, green part finely chopped, or 5g finely chopped chives
Optional extras
1 tbsp gherkins, finely chopped
1 tbsp capers, finely chopped
5-10g soft herbs (tarragon, dill, parsley, chives), stalks and leaves finely chopped
1 tsp mustard (English, wholegrain or dijon)
1 tsp Worcestershire sauce
A pinch of cayenne pepper or a dash of hot sauce
Separate the hard-boiled eggs into whites and yolks, placing two egg whites and all the yolks into an immersion blender jug or food processor. Add the pickled gherkin or caper brine and finely chopped green part of the spring onion.
Blend together while very slowly trickling in the oil until thick and emulsified.
Roughly chop the remaining egg white and white part of the spring onion and fold into the mixture. Fold in any optional extras such as the chopped gherkins, capers, herbs, mustard, Worcestershire sauce, and cayenne pepper. Season to taste and enjoy.
