Sauce Tartare is a traditional French recipe for a classic sauce (originating in the Middle Ages) of a mustard, egg yolk and olive oil blend flavoured with herbs, capers, red onion and vinegar and which is typically served with grilled chicken or fish. The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Tartare.
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This is another of the truly classic French sauces whose origins go back to the Middle ages, It's particularly suited to accompany grilled meats such as chicken and fish.
Mix the egg yolk and Dijon mustard together in a pestle and mortar and pound to a smooth paste. Transfer to a bowl and add the oil a drop at a time, whilst whisking constantly.
Mix-in all the remaining ingredients, transfer to a sauce bowl and serve.
