In a delightful twist on a classic condiment, chef Tom Hunt has developed a vibrant tartare sauce that ingeniously repurposes leftover gherkin brine. This recipe not only champions the zero-waste ethos but also invites culinary creativity, making it an excellent addition to your kitchen repertoire. Whether you’re looking to enhance a fish dish or whip up a tangy dip, this sauce is sure to impress.
A Fresh Take on Tradition
Tartare sauce has long been a beloved accompaniment to fish and chips, calamari, and even chicken sandwiches. However, Hunt’s version breathes new life into the classic by swapping vinegar for the briny essence of gherkins or capers. This innovative approach not only reduces food waste but also enhances the sauce’s flavour profile, offering a deliciously unique twist.
The beauty of this recipe lies in its flexibility. While Hunt draws inspiration from Auguste Escoffier’s straightforward tartare, he encourages cooks to embrace their personal tastes. Optional ingredients such as tarragon, mustard, and cayenne allow each cook to tailor the sauce to their preferences.
The Recipe: Step-by-Step
To create this tantalising tartare sauce, you’ll need the following ingredients:
– **3 hard-boiled eggs**
– **1 tablespoon pickled gherkin or caper brine** (or substitute with white wine vinegar, apple cider vinegar, or lemon juice)
– **200ml cold-pressed oil** (choose from extra-virgin olive, avocado, or sunflower)
– **1 spring onion** (green and white parts separated; finely chop the green part)
**Optional extras:**
– **1 tablespoon gherkins, finely chopped**
– **1 tablespoon capers, finely chopped**
– **5-10g soft herbs** (such as tarragon, dill, parsley, chives)
– **1 teaspoon mustard** (English, wholegrain, or Dijon)
– **1 teaspoon Worcestershire sauce**
– **A pinch of cayenne pepper or a dash of hot sauce**
**Instructions:**
1. Begin by boiling the eggs. Place them in a small saucepan, cover with cold water, and bring to a boil. Once boiling, cook for three minutes, then turn off the heat. Cover the pan and let sit for an additional three minutes. Afterward, cool the eggs under cold running water and peel them.
2. In an immersion blender jug or food processor, separate the egg whites and yolks, placing two egg whites and all of the yolks into the jug. Add the gherkin or caper brine along with the finely chopped green part of the spring onion.
3. Blend the mixture while gradually drizzling in the oil until it thickens and emulsifies.
4. Roughly chop the remaining egg white and the white part of the spring onion, then gently fold these into the emulsified mixture. Include any of the optional extras you desire—such as chopped gherkins, capers, herbs, mustard, Worcestershire sauce, and cayenne pepper. Season to taste and enjoy!
This recipe yields approximately 350-400ml of tangy tartare sauce, making it perfect for sharing with friends or family.
Versatile Uses for Tartare Sauce
While traditionally paired with fried fish and chips, this tartare sauce shines in various culinary contexts. Hunt suggests mixing it into a potato salad adorned with tinned sardines and radicchio or serving it as a lively dip alongside fresh crudités. The possibilities are endless, making it an ideal accompaniment for a variety of dishes.
Why it Matters
In a time when food waste is a growing concern, Hunt’s creative approach to utilising leftover gherkin brine not only reduces waste but also elevates home cooking. This recipe embodies the spirit of sustainability while encouraging experimentation in the kitchen. By transforming a simple brine into a delicious sauce, we can all contribute to a more sustainable food culture—one delightful recipe at a time.
