Hi I thought I would make James Martins Tarter sauce. I have watched him on TV. How difficult could it be. This is the recipe (using the tarter sauce section)
BBC Food - Recipes - Haddock goujons, chips and tartare sauce
I have done this but all I get is a guey mess. Not the thick creamy one I would buy in a shop. In desperation I got a hand held blender to it all. This reduced the capers and gherkins down. Should I add some or all of the egg white and blend it in as well or add mayonase or even both?
It would be nice to make my own.
BBC Food - Recipes - Haddock goujons, chips and tartare sauce
I have done this but all I get is a guey mess. Not the thick creamy one I would buy in a shop. In desperation I got a hand held blender to it all. This reduced the capers and gherkins down. Should I add some or all of the egg white and blend it in as well or add mayonase or even both?
It would be nice to make my own.