Kristen in London » Blog Archive » Tartare Sauce

Tartare Sauce

tartare sauce small

Tartare Sauce

(serves 4)

1 cup mayonnaise

1/4 mediu, red onion, minced

1 tbsp chopped capers

1 tbsp chopped cornichons

1 tsp fresh, chopped tarragon

1 tsp fresh, chopped chives

juice of 1 lemon or lime

plenty of fresh black pepper

Mix all and chill. Perfect with all fish, on a burger, with fries of course.

I asked Avery to take the photo before I stirred it all up because it was so pretty.

Print This Post

Print This Post

No comments yet

Leave a Reply:

About Kristen

What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Seven years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
Blog Archive
- 2013 (10)
- 2012 (28)
  - December (2)
  - November (1)
  - October (2)
  - September (1)
  - August (5)
  - July (5)
  - June (2)
  - May (1)
  - April (3)
  - March (1)
  - February (1)
  - January (4)
- 2011 (52)
  - December (2)
  - November (3)
  - October (3)
  - September (4)
  - August (8)
  - July (4)
  - June (4)
  - May (8)
  - April (3)
  - March (4)
  - February (2)
  - January (7)
- 2010 (74)
  - December (6)
  - November (6)
  - October (6)
  - September (6)
  - August (8)
  - July (9)
  - June (5)
  - May (5)
  - April (5)
  - March (5)
  - February (7)
  - January (6)
- 2009 (109)
- 2008 (123)
- 2007 (170)
- 2006 (166)
- 2005 (1)
  - December (1)

Email Kristen

Your Name*

Your Email*

Subject

Your Message*

*these fields are required

Categories
- Desserts (37)
- dips (6)
- dressings (8)
- Main Courses (283)
  - Beef (24)
  - Fish (31)
  - Lamb (19)
  - Pasta (27)
  - Pizza (1)
  - Pork (25)
  - Poultry (73)
    Chicken (51)
    
    Cornish Game Hens (2)
    
    Duck (5)
  - Shellfish (36)
- pastry (2)
- Salads (58)
- Sandwiches (2)
- Sauces (29)
- Side Dishes (94)
  - Carbs (30)
  - Vegetables (40)
- Snacks (9)
- Soups (39)
- Starters (6)
Subscribe to Posts

Email:
Random Recipe

Scallop, Beetroot and Goats Cheese Salad

(serves four for lunch, or as a dinner starter)

1 tbsp olive oil, chilli infused if you like spice
1 lb sea scallops, muscle removed (and roeless, if you’re me)
handful cilantro (coriander), handful parsley, chopped
6 small beetroots, roasted, peeled and quartered
however much goats cheese you like, flavored or not
juice of half a lemon
sea salt and pepper to taste
more olive oil for drizzling

Heat the oil in a skillet and quickly sear the scallops over very high heat, turning frequently with tongs and trying not to break them up (but it’s not a crime if you do). When they are just cooked through (perhaps 3 minutes), pop them into a large-ish bowl, pouring any extra olive oil over them. Throw in the herbs and the beets and mix well, then crumble the goats cheese over top. Drizzle with the lemon juice, sprinkle with salt and pepper and drizzle over the oil. Toss lightly. This is perfect with baguette slices, lightly toasted.
read the rest of this recipe