Active Time
N/A
Total Time
15 MIN
Yield
Serves : Makes 2 cups
© Chris Court

How to Make It

Step

In a food processor, blend the egg yolks and mustard with 2 tablespoons of water. With the machine on, drizzle
in the oil until emulsified. Transfer to a medium bowl and stir in the capers, cornichons, anchovies, parsley, 
tarragon and banana. Season the tartar sauce with salt. 


Make Ahead

The tartar sauce, without the banana, can be refrigerated for up to 1 day. Fold in the chopped banana just before serving.

Notes

White anchovy fillets are available in the deli section of specialty food shops.

Serve With

Pan-roasted or fried fish, organ meats or sandwiches.

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