delete
method
1. Sieve the yolks of the hard-boiled eggs into a bowl and add mustard, salt and pepper.
2. Mix the raw egg yolks into the bowl and cream until the mixture is a smooth paste.
3. Add the oil a few drops at a time until the sauce is thick. If it seems too thick, add a few drops of lemon juice.
4. Drain and rinse the gherkins and capers in a sieve with cold water as they are usually packed in vinegar or brine, which can overpower the flavour of the sauce.
5. Pat dry with kitchen towels and chop finely.
6. Add to the sauce with the herbs (herbs, gherkins and capers can be chopped in the blender or food processor).
7. Mix well and taste for seasoning. Serve with all types of fried or grilled fish.
For a Quick Tartare Sauce Add the gherkins, capers, parsley and herbs to 150 ml (1/4 pt) mayonnaise.
2. Mix the raw egg yolks into the bowl and cream until the mixture is a smooth paste.
3. Add the oil a few drops at a time until the sauce is thick. If it seems too thick, add a few drops of lemon juice.
4. Drain and rinse the gherkins and capers in a sieve with cold water as they are usually packed in vinegar or brine, which can overpower the flavour of the sauce.
5. Pat dry with kitchen towels and chop finely.
6. Add to the sauce with the herbs (herbs, gherkins and capers can be chopped in the blender or food processor).
7. Mix well and taste for seasoning. Serve with all types of fried or grilled fish.
For a Quick Tartare Sauce Add the gherkins, capers, parsley and herbs to 150 ml (1/4 pt) mayonnaise.
serving amount
makes 300 ml (1/2 pt)
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
