Tartar sauce (3)
Instructions
Although, for the time, today this sauce is made more often by adding to a common mayonnaise scallions, parsley and vinegar, is the original recipe from a slightly different basis.
Hard boil the eggs, discard the egg whites, collect the yolks in a bowl and add the yolk raw.
Mash and stir until mixture is smooth and homogeneous.
Add salt and pepper in moderation.
Add three tablespoons of chopped parsley, pickled onions are also finely chop and mix well.
Begin to pour the oil flush as a mayonnaise and beat the sauce with a small whip.
Alternate every once in a while the oil by drops of vinegar.
Eventually the sauce should be thick and soft consistency.
If you like a stronger taste add the chopped fresh tarragon or dry, before left soften in a little cold water and then wrung out.
Serve.
Ingredients and dosing for 4 persons
- 3 eggs
- 1 raw egg yolk
- 200 g of olive oil
- 2 pickled white onions
- 4 tablespoons of wine vinegar
- 3 tablespoons of parsley
- Salt
- Pepper