Preparation : 8 minutes

Ingredients

MAKES ONE SMALL BOWL OF SAUCE

    • 80g soy milk
  • 2 tsp. mustard
  • 1/2 tsp. salt (kala namak if you can get it, as it imparts an eggy flavour)
  • 90g neutral oil
  • 5g acacia gum
  • 25g cornichons
  • 15g capers
  • 1 tbsp. each of chervil and parsley
  • 1/2 tbsp. tarragon

Preparation

  1. Use an immersion blender to mix the soy milk with the mustard, salt, oil and acacia gum, forming a mayonnaise.
  2. Finely chop the capers and cornichons.
  3. Rinse and finely chop the herbs.
  4. Mix everything together to make the sauce, then transfer to the fridge for a few hours to allow the flavours to combine before serving.

Why use acacia gum in this recipe ?

The acacia gum means the tartare sauce is less likely to split, and also enhances the flavour of the tarragon.