On the jar: Coppercourt Nasturtium Tartare
shake · remoulade
★ STARRED KITCHENPrep 5 minNasturtium Tartare Sauce
Independent adaptation of a publicly published Simon Hulstone recipe. Not affiliated with, sponsored by, or endorsed by Simon Hulstone.
Nasturtium Tartare from a starred kitchen.
Ratio
Ingredients
- Mayo — 105.26 ml
- Shallot — 50 g
- Capers — 25 g
- Cornichon — 25 g
- Boiled Egg — 1 each
- Nasturtium — 10 g
- Parsley — 15 ml
- Lemon Juice — 22 ml
- Salt — to taste
- Pepper — to taste
Method
- Pour to the lines in order (bottom → top): Mayo, Parsley, Lemon Juice.
- Add finishing notes: Shallot, Capers, Cornichon, Boiled Egg, Nasturtium, Salt.
- Cap the jar and shake until emulsified.
Provenance
Simon Hulstone works in Modern British / Devon coast at The Elephant; credentials include Michelin 1* (The Elephant, Torquay).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Simon Hulstone / Great British Chefs (published as “Nasturtium Tartare Sauce”). Full citation lives in Provenance.