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Tartare Sauce
Hard yolk mayonnaise

What is the Tartare sauce?
Tartare is made with yolks of boiled eggs with the addtion of capers and pickles juice. This sauce is not suitable for electric blender.


 
Region Prep time / Cooking time

France

15 minutes / see below

Ingredients

3 hard-boiled egg yolks
1 tb lemon juice or vinegar
1 tb capers, minced
2 tb sour pickles, minced
3 tb fresh parsley or tarragon

1 cup olive oil
1 tb dry mustard

Salt
 


Tartare Sauce Recipe

Step 1: Boil the eggs. Get the egg yolks. Mash them with mustard and salt to obtain a smooth mixture.

Step 2: Add olive oil very slowly with a teaspoon. Keep on beating the mixture. Every 10 seconds, stop pouring the oil but continue to beat. Beat until the sauce has thickened.

Step 3: When the tartare sauce is thick, add lemon juice or vinegar. Then add the remaining olive oil. Continue to beat for a few seconds.

Step 4: Extract the juice of the capers and pickles. Add to the tartare sauce. Beat. Add the herbs, Beat. Add salt if needed.

Bon appetit!
 

French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France

 

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