Tartar sauce
8 min
facile
Preparation : 10 minutes
INGREDIENTS
MAKES ONE SMALL BOWL OF SAUCE
80g soy milk
2 tsp. mustard
1/2 tsp. salt (kala namak if you can get it, as it imparts an eggy flavour)
90g neutral oil
5g acacia gum
25g cornichons
15g capers
1 tbsp. each of chervil and parsley
1/2 tbsp. tarragon
PREPARATION
- Use an immersion blender to mix the soy milk with the mustard, salt, oil and acacia gum, forming a mayonnaise.
- Finely chop the capers and cornichons.
- Rinse and finely chop the herbs.
- Mix everything together to make the sauce, then transfer to the fridge for a few hours to allow the flavours to combine before serving.
Why use acacia gum in this recipe ?
The acacia gum means the tartare sauce is less likely to split, and also enhances the flavour of the tarragon.
