Tartar Sauce Recipe According to Auguste Escoffier

(based on homemade mayonnaise)

1. Homemade Mayonnaise à la Escoffier

Ingredients:

• 2 fresh egg yolks

• 1 teaspoon Dijon mustard

• 250 ml neutral oil (sunflower or grape seed)

• 1 tablespoon white wine vinegar or fresh lemon juice

• Salt and freshly ground pepper

Preparation:

1. In a bowl, mix the egg yolks with the mustard and a pinch of salt.

2. Start adding the oil very slowly, drop by drop at first, while whisking vigorously (by hand or with an electric whisk).

3. As the sauce begins to thicken, pour the oil in a steady stream while continuing to whisk, until the texture is firm and creamy.

4. Add the vinegar or lemon juice, season with salt and pepper, and mix well.

5. The mayonnaise should be thick, smooth, and glossy.

2. Tartar Sauce à la Escoffier

Ingredients:

• 250 ml homemade mayonnaise (see recipe above)

• 1 tablespoon chopped capers

• 2 tablespoons finely chopped pickles

• 1 tablespoon finely chopped shallots

• 1 tablespoon chopped fresh parsley

• 1 teaspoon lemon juice (optional)

• Salt and pepper to taste

Preparation:

1. Prepare a firm, well-emulsified mayonnaise.

2. Gently fold in the capers, pickles, shallots, and parsley.

3. Adjust the seasoning with salt, pepper, and optionally a touch of lemon juice for freshness.

4. Chill for at least 1 hour before serving to allow the flavors to blend.

Notes:

• The quality of the mayonnaise is crucial: firm texture and well-balanced flavor.

• All added ingredients should be finely chopped to maintain a pleasant and even consistency.

• Traditionally served with:

  • Fried fish (e.g., goujonnettes, breaded sole fillets)

  • Cold seafood

  • Cold meats or meat in aspic