Not a pretty picture ? Turner Prize Contending Tartar Sauce

Once you’ve tried this Tartar (tartare?) Sauce recipe I can literally guarantee that you’ll struggle to return to the jarred variety. A balanced mix of creamy mayonnaise and tart acidity, this Tartar Sauce cuts through the oiliness of many a fish dish, but goes particularly well with beer battered fish and chips…

For this exposé and warts-and-all showcase of my culinary flunking I’ve enclosed the images regardless. Contemporary? Only in aesthetics and probably a Turner prize contender given the going rate!

This tartar sauce definitely requires timley contemplation to understand the true inner beauty of the condiment, but served fresh with the fish and chips recipe, and stored in the fridge for no longer than 2-4 days should more than suffice.

Ingredients (makes about 350ml):

For the mayonnaise:

1 level tsp salt

1 garlic clove, crushed

2 large free range egg yolks

250ml ground-nut oil

1 tbsp Dijon mustard

juice of half a lemon

Tartar additions (halve the quantities below and combine with half the mayonnaise if you prefer?):

2 tbsp capers, finely chopped

1 tbsp cornichons (small gherkins), finely chopped

1 tbsp parsley, finely chopped

1 tbsp tarragon, finely chopped

lemon juice to taste

Method:

In a large mixing bowl add the salt, garlic and egg yolks and combine with a electric whisk. Set the whisk speed to medium, and in a slow yet steady stream, pour in the oil making sure all the ingredients combine.

Once the mixture starts to thicken and turn glossy, stir in the Dijon mustard and lemon juice. Give one final blast with the whisk to ensure all ingredients are thoroughly combined.

To the mayonnaise add the additional tartar ingredients and mix thoroughly, adding lemon juice to taste.

Serve with the fish and chips or any other sustainable fish dish that takes your fancy!