A creative way to use up leftover gherkin brine that can be tweaked to suit your own tastebuds through experimental use of optional extras
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.
We enjoyed it tossed through a potato salad with tinned sardines, and bowl of radicchio. But traditionally, tartare sauce is delicious enjoyed with battered fish and chips, calamari or in a chicken sandwich. It’s also great served as a dip with crudites and on top of a steaming jacket potato.
