Tartar sauce (4)
Instructions
Make firm the eggs in a saucepan full of water; sgusciatela and put only the yolks into a bowl.
Roll them into balls with a wooden spoon and stirring, stir, making them go down to the wire, oil, in order to obtain a smooth cream.
Finish the sauce with pepper, vinegar, a pinch of salt and the chopped onion.
Mix well and serve in gravy boat.
The sauce is suitable for season asparagus and fried or boiled fish.
Ingredients and dosing for 4 persons
- 4 eggs
- 25 cl of fine olive oil
- Few drops of wine vinegar
- 1 tablespoon of chives finely chopped novella (the white part and a style of green part)
- Salt
- Freshly ground pepper