In kitchens across the globe, tartare sauce is a beloved condiment, yet every cook crafts it uniquely, influenced by regional tastes and household traditions. Inspired by the minimalist approach of Auguste Escoffier, this recipe introduces a sustainable twist by incorporating whole boiled eggs and repurposing leftover pickle brine from jars of gherkins or capers, replacing traditional vinegar. This innovative method not only reduces food waste but also allows for personalisation through optional extras like tarragon, mustard, or cayenne pepper, encouraging culinary experimentation.
Versatile Uses for Tartare Sauce
Traditionally, tartare sauce pairs exquisitely with classic dishes such as fish and chips, calamari, or chicken sandwiches. However, its versatility extends beyond these staples; it can be tossed through a potato salad enriched with tinned sardines and radicchio, served as a dip with crudites, or spooned over a steaming jacket potato for a flavourful boost.
Recipe: Boiled Egg and Gherkin Brine Tartare Sauce
This zero-waste tartare sauce utilises whole boiled eggs, blended with a splash of gherkin brine to impart acidity and depth. While extra-virgin olive oil is recommended for its robust flavour—though some may find it slightly bitter—alternatives like avocado oil or cold-pressed sunflower oil work equally well. The sauce shines when mixed into a potato salad with sardines and radicchio, yet it remains a delightful accompaniment to battered fish, calamari, or sandwiches.
Step-by-Step Preparation
To begin, boil three eggs by placing them in a small pan covered with cold water. Bring to a boil over high heat, cook for three minutes, then turn off the heat, cover, and let sit for another three minutes. Refresh under cold water and peel. If the mayonnaise splits during blending, do not worry; simply decant the mixture, add a raw egg, and blend continuously while slowly drizzling the split mixture back in until it emulsifies, adding more oil if needed.
Ingredients and Method
Makes 350-400ml, serving 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 finely chopped gherkins, 1 tbsp finely chopped capers, 5-10g finely chopped soft herbs (tarragon, dill, parsley, chives), 1 tsp mustard (English, wholegrain, or dijon), 1 tsp Worcestershire sauce, a pinch of cayenne pepper or dash of hot sauce.
Separate the hard-boiled eggs, placing two egg whites and all yolks into a blender or food processor. Add the brine and chopped green spring onion. Blend while slowly trickling in the oil until thick and emulsified. Roughly chop the remaining egg white and white spring onion, then fold into the mixture along with any optional extras. Season to taste and enjoy immediately.
