Tartar Sauce
A classic, piquant cold sauce made from a mayonnaise base enriched with blanched parsley, finely minced shallots, and French mustard. An optional addition of anchovy sauce adds depth for non-vegetarian versions.
Ingredients
- 3 tablespoons Mayonnaise sauce (Use high-quality store-bought or homemade mayonnaise)
- 1 bunch Fresh parsley (To yield 1 brimming teaspoon after blanching and chopping)
- 1 small piece Shallot or Onion (Size of the top of the thumb (approx. 1 tsp finely minced))
- 1 teaspoon French mustard (Dijon) (A brimming teaspoon)
- 1 teaspoon Anchovy sauce (Optional; adds savory depth (omit for vegetarian version))
- 2 cups Water (For blanching parsley)
Instructions
- 1Bring a small pot of water to a boil. Dip the fresh parsley into the boiling water for 30 seconds, then immediately remove and rinse under cold water to stop the cooking. Pat dry thoroughly and chop very fine to obtain a brimming teaspoonful.
- 2Peel the shallot or onion. Cut a piece approximately the size of the top of the thumb down to the first joint. Chop this piece very finely.
- 3In a small bowl, combine the mayonnaise, chopped blanched parsley, finely chopped shallot, and French mustard. If using, add the anchovy sauce. Mix the whole well together until smooth and uniform.
- 4Let the sauce sit for a few minutes to allow the flavors to meld before serving.