Anne Burrell's Tartar Sauce
Servings: 6
Recipe courtesy Anne Burrell. Serves 6 to 8. Made with raw egg yolks.
Ingredients
- 3 Egg yolk
- 1/4 cup Malt vinegar
- 1 1/2 cup Peanut oil, or vegetable oil
- 2 Shallot, finely diced
- 3/4 cup Cornichons, finely chopped
- 1/2 cup Whole grain mustard
- 1 tsp Celery salt
- 1 pinch Cayenne pepper
- Kosher salt
Directions
- Combine the yolks and vinegar in a food processor. With it running, add the oil drop by drop until it looks thick and silky, then a bit faster until it's all in.
- Add the remaining ingredients, taste and season with salt. Refrigerate in a lidded container until ready to use.