A Proper Tartare Sauce
Far different than what the U.S. knows as Tartare Sauce, the original came from Europe, most likely France, as an accompaniment to the early 20th Century creation, and now the Kitchen Tapestry recipe for Steak Tartare.
American Tartare Sauce is little more than mayonnaise with sweet pickle relish and maybe a little lemon juice, and it usually is served as an accompaniment to fried fish and seafood. There's nothing wrong with that; but that was not the original recipe.
Steak Tartare was created in the grand hotels of Europe in the early 20th Century and was served with a sauce very similar to this, which aptly was called Tartare Sauce.
A Proper Tartare Sauce
Yield: 1/2 cup
Far different than what the US knows as Tartare Sauce, the original came from Europe, most likely France, as an accompaniment to Steak Tartare.
Ingredients
- 4 heaping tbsp mayonnaise (like, Kraft)
- 2 heaping tbsp crème fraîche (like, Vermont Creamery)
- 1/4 cup fresh parsley, finely chopped (do not substitute dried)
- 2 tsp dried chervil or 4 tsp fresh, finely minced
- 2 tsp dried tarragon or 4 tsp fresh, finely minced
- 3 tbsp capers, finely minced (like, Goya or Cross & Blackwell)
- 4-5 cornichon gherkins, finely minced (like, Maille or Trois Petits Cochons)
Instructions
- Mix all ingredients together until well blended.
- Cover and refrigerate at least an hour before using.
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