Paleo Tartare Sauce
Elevate the flavour of your favourite white fish with this Paleo-approved Tartare Sauce. Made from wholesome ingredients, this sauce is a perfect blend of tangy and herby notes that pairs excellently with fish.
Servings: 4 Serves
Calories: 120kcal
Cost: $10
Equipment
- Mixing bowl
- Measuring jug
- Whisk
Ingredients
- 1 egg yolk
- 150 ml olive oil
- Juice of ½ lemon
- 1 tsp mustard powder
- ½ tbsp fresh tarragon chopped
- ½ tbsp capers rinsed and chopped
- ½ tbsp chopped gherkins
- 1 tbsp fresh parsley chopped
Instructions
- Prepare Mustard Paste: Mix the mustard powder with a dash of water to form a paste.
- Whisk Egg Yolks: In a mixing bowl, whisk the egg yolk with the mustard paste. Season lightly with salt and pepper if desired.
- Combine Oil and Lemon Juice: In a measuring jug, combine the olive oil with the lemon juice, being cautious to remove any seeds.
- Emulsify: Gradually add the olive oil and lemon juice mixture to the egg yolk, a little at a time, whisking constantly to create a smooth emulsion.
- Add Herbs and Flavours: Stir in the rinsed capers, chopped gherkins, tarragon, and parsley. Mix well.
- Taste and Adjust: Taste the sauce and adjust the seasoning or acidity to your preference.
- Serve: Serve immediately with your favourite fish or store in the fridge for up to 3 days.
Notes
- This tartare sauce pairs wonderfully with grilled or fried white fish such as cod, haddock, or tilapia.
- If you prefer a creamier texture, you can blend the sauce slightly for a smoother consistency.
- This sauce can also be used as a dip for vegetables or as a spread for sandwiches and wraps.