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Crème fraîche tartare

From Tamasin Day Lewis
Tamasin Day-Lewis's deliciously creamy sauce is packed with fresh herbs, pungent capers and cornichons. Perfect with Salmon Fishcakes

Crème fraîche tartare

Method

1. Beat the egg yolk with the mustard, sea salt and a few dashes of Tabasco until emulsified.

2. Stir in the crème fraîche, a spoonful at a time, and 1 teaspoon of the tarragon vinegar, whisking well with a small balloon whisk. Whisk until thick, but still pourable.

3. Stir in the other ingredients with the remaining teaspoon of vinegar. Check the seasoning.

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Serves: 6

Prep: 15 min

Ingredients
1 organic egg yolk
1 tsp Dijon mustard
pinch of sea salt
few drops of Tabasco
3-4 tbsp crème fraîche, such as d'Isigny
2 tsp tarragon vinegar
1 tsp chopped tarragon
1 heaped tbsp flat-leaf parsley, chopped
1 tsp Chives, chopped
1 tbsp capers, rinsed and chopped
1 tbsp cornichons, finely chopped