Chef Paul Geiler's Tartar Sauce
4 servings
20 minutes
Chef Paul Gayler's tartar sauce is an exquisite variation of the classic French sauce, enriched with subtle aromas of fresh herbs and piquant ingredients. Its roots trace back to the culinary traditions of European cuisine, where tartar sauce is valued for its light tanginess and rich texture. The thick, creamy base made from egg yolks and Dijon mustard is enhanced with white wine vinegar and lemon juice, giving the sauce freshness. Finely chopped cornichons, capers, and shallots add a refined sharpness, while parsley and chervil provide a herbal note. This sauce pairs perfectly with fish dishes, meat, and vegetables, turning every meal into a gastronomic celebration.
1
All ingredients, especially eggs and vegetable oil, should be at room temperature!
2
Place the egg yolks, mustard, and vinegar in a mixing bowl. Add a pinch of salt and pepper (preferably white).
- Egg yolk: 2 pieces
- Dijon mustard: 1 teaspoon
- White wine vinegar: 1 teaspoon
- Ground white pepper: pinch
- Salt: pinch
3
Place the bowl on a damp towel and pour in the oil - start with drops, then a bit faster, while constantly whisking.
- Sunflower oil: 250 ml
4
Pour the oil in a continuous thin stream as the sauce begins to thicken, whisking constantly to keep the emulsion stable.
5
When all the vegetable oil is added and the mayonnaise becomes thick, stir in the lemon juice.
- Lemon juice: 2 teaspoons
6
At the end of making the mayonnaise, add 25 grams of finely chopped gherkins and chopped capers, 2 tablespoons of chopped parsley, 2 tablespoons of chopped chervil, and 2 sliced shallots.
- Cornichons (gherkins): 25 g
- Capers: 25 g
- Chopped parsley: 2 tablespoons
- Chervil: 20 g
- Shallot: 2 pieces
