"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."
"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."
The recipe uses whole hard-boiled eggs blended with pickle brine from gherkins or capers instead of vinegar to create a mayonnaise-based tartare sauce. Optional flavourings include tarragon, mustard and cayenne. Cold-pressed oils such as extra-virgin olive, avocado or sunflower are recommended, with olive oil offering a distinctive flavour. The eggs are boiled briefly and rested, then peeled. If the mayonnaise splits, blending with a whole raw egg and slowly drizzling the split mixture back emulsifies it, with additional oil added if necessary. The yield is about 350–400 ml, serving roughly ten people.
Read at www.theguardian.com
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