Tartar Sauce

Name: Tartar Sauce
Cuisine: France
Ingredients: 8 hard-boiled egg yolks; 1 litre oil; 2 tablespoons vinegar; 20 grams onion purée; chives, minced; 2 tablespoons mayonnaise; pinch salt; to taste freshly ground pepper

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

8 hard-boiled egg yolks
1 litre oil
2 tablespoons vinegar
20 grams onion purée
chives, minced
2 tablespoons mayonnaise
pinch salt
to taste freshly ground pepper

Instructions

Pound the hard-boiled egg yolks in a bowl and work them into a smooth paste. Season with a generous pinch of salt and freshly ground pepper.
Build the sauce (monter la sauce) by incorporating the oil gradually and the vinegar. Complete the sauce by adding the onion purée and chives, which have been pounded together in a mortar, then thinned with the mayonnaise and passed through a fine sieve.