Tartar Sauce
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
45
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Malt Vinegar1.5 cups
Peanut1 cup
Grain Mustard (whole-)1 tsp
Celery Salt1 pinch
Cayenne PepperDirections:
1
In the food processor combine the egg yolks and malt vinegar
2
With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky
3
When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added
4
Add the remaining ingredients and taste for seasoning
5
Season with salt, if needed
6
Transfer to a container with a lid and refrigerate until ready to use
7
Dips away! *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness
8
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell