When I was little, on a Sunday there was Shakespeare on TV at lunchtime. My beautiful mum, theatrical to her bones and an educator at heart, said she’d buy fish and chips for lunch if we’d watch whatever Shakespeare was on that Sunday. (To the very end.) We watched just about every Shakespeare play, nibbling chips and dunking fish into the tartare sauce that came with it. I’ve had a strong feeling for tartare sauce (and The Merchant of Venice) ever since.
Makes approx. 400ml (13 1/2 oz).
Ingredients 8
2 free-range egg yolks
Pinch salt
1 tbsp lemon juice, plus extra to taste
250 ml grapeseed oil
1⁄4 tsp white pepper
50 g pickled cucumber, drained, finely chopped
1 tbsp capers, drained, finely chopped
1 tbsp flat-leaf parsley (Italian parsley), finely chopped
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Method 4
Whisk the with a pinch of and for about 1 minute, or until smooth.
Very slowly and gradually whisk in the , taste for acidity and adjust with more and . Add the .
Add the chopped , and . Stir to combine.
Refrigerate in an airtight container for up to 1 week, with plastic wrap pressed onto the surface to prevent a skin forming.
