PANTRYFLEX

shake · remoulade

★ STARRED KITCHENPrep 5 min

Coppercourt Nasturtium Tartare

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

Ratio by volume: Mayo 105 ml, Parsley 15 ml, Lemon Juice 22 ml
Mayo 105 mlParsley 15 mlLemon Juice 22 ml

Ingredients

  • Mayo — 100g, preferably homemade
  • Shallot — 50g, finely diced
  • Capers — 25g, finely chopped
  • Cornichon — 25g of gherkins, finely chopped
  • Boiled Egg — 1 egg, hard boiled and mashed
  • Nasturtium — 1 handful of flowers and leaves, finely chopped (10 g)
  • Parsley — 1 tbsp flat-leaf, finely chopped (15 ml)
  • Lemon Juice — 1/2 lemon, juiced (22 ml)
  • Salt — to taste
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Mayo, Parsley, Lemon Juice.
  2. Add finishing notes: Shallot, Capers, Cornichon, Boiled Egg, Nasturtium, Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 1 star · 1 national award

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Simon Hulstone works in Modern British / Devon coast at The Elephant; credentials include Michelin 1* (The Elephant, Torquay).

Originally published as Nasturtium Tartare Sauce.

Adapted from a Simon Hulstone recipe (Simon Hulstone / Great British Chefs).

More from this kitchen

FAQ

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 follow the published recipe in household units (with metric in parentheses). 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.

Add to a jar