• 6 fl oz (170 ml) whole or semi-skimmed milk
• 4 fl oz (115 ml) white wine vinegar
• 1 tablespoon white sugar
• 1 tablespoon french mustard
• 4 oz (112 g) butter
• 4 eggs (preferably free-range)
• Salt and ground white pepper
• 4 teaspoons chopped capers
• 4 teaspoons chopped gherkins
• 4 teaspoons chopped parsley
• 4 teaspoons of chopped chives
• 2 tablesppoons of lemon juice

Method:

1. Put the milk, white wine vinegar, sugar, mustard, butter and eggs into a pan and add salt and pepper to taste.
2. Whisk together until blended and then heat gently, whisking all the time, until the mixture thickens. Do not allow to boil or the eggs will curdle.
3. Stir in the capers, gherkins, parsley and chives and allow to warm through.
4. Stir in the lemon juice.
5. Pour into hot sterilized bottles or jars and seal.

Makes about ¾ pint (430 ml) of Tartar Sauce.

Note: This will only keep for about 3 months in a refrigarator, 6 weeks in a cool, dark place and only about a week once opened. It's better to split it into 3 small jars.

Making Your Own Ketchups & Sauces Help

This article will get you started and explain the finer ponts of making your own ketchups & sauces:

• How to Make Ketchups & Sauces

Making Your Own?

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