A creative way to use up leftover gherkin brine that can be tweaked to suit your own tastebuds through experimental use of optional extras
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epending on country, region, household or restaurant, every cook makes tartare sauce in their own way. Inspired by Auguste Escoffier’s exceptionally simple tartare, I’ve given his recipe a zero-waste twist by using whole boiled eggs and swapping in pickle brine from a jar of gherkins or capers to replace the vinegar. Everything else is optional: tarragon, mustard, cayenne … add what you like or have in store.
Traditionally, tartare sauce is delicious with fish and chips, calamari or in a chicken sandwich, but I also like it tossed through potato salad with tinned sardines and radicchio. It’s also great as a dip with crudites and on top of a steaming jacket potato.
My boiled egg tartare sauce uses whole eggs, blended with a little gherkin brine for acidity and flavour. I like to make mayonnaise with extra-virgin olive oil – though some find it a little bitter – I love the flavour. Avocado oil or a cold-pressed sunflower oil also work well.
