Fallow Restaurant London

Tartare Beurre Blanc

This is a fantastic to if you want to try something new with your favourite piece of fish.

Overhead shot of tartare beurre blanc in a saucepan

Tartare Beurre Blanc

  • Author: Fallow


Units Scale
  • 2 small banana shallots finely chopped.
  • 200ml dry white wine
  • 100ml white wine vinegar
  • 250g unsalted butter, cubed
  • 50g capers
  • 50g cornichons
  • 20g parsley
  • 2 tbsp horseradish sauce
  • Salt and pepper to taste
  • Zest of 1 lemon


  1. Place the finely chopped shallots into a saucepan with the wine and vinegar. Reduce this liquid by half on a medium-high heat. Once reduced lower the heat.
  2. Reduce the heat to low-medium. Slowly add in cubes of butter whilst whisking or moving the pan, allowing each block to melt before adding in the next. This will make an emulsion. If you see a splitting effect, remove the pan from the heat and continue adding cold butter and whisking.
  3. Once all the butter is added the sauce be a pale yellow, glossy, and thick consistency. Remove the pan from the heat.
  4. Finely chop the capers, cornichons, and parsley. Fold through the butter sauce.
  5. Season with salt, pepper and lemon zest.

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