Classic "tartare" sauce traditionally uses French cornichons. Mix up a batch to serve alongside a fish main to wow guests at your next dinner party!
Chop and combine the herbs, shallot and gherkins. To make the mayonnaise, blend the egg and Dijon mustard in a food processor or blender for 15 seconds. With the motor running, gradually add the oil in a very slow stream until the mixture emulsifies. Once at the desired consistency, add the vinegar and whisk for a few more seconds. Season with salt and pepper and add the herbs to the mixture. Cover and refrigerate for 1 to 2 hours before serving.
This classic tartare sauce can accompany a multitude of hot or cold dishes including fish, potatoes and meat. Serve it as a dip with in season veggies.
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