Tartar sauce
Tartar sauce
Ingredients
- Egg yolks 2
- Extra virgin olive oil 2 cups
- Lemon (juice) 1
- Salt to taste
- Black pepper to taste
- Gherkins 3 – 4
- Onion, chopped 1
- Capers 1 tbsp
- Fresh parsley chopped 1 tbsp
- Dijon mustard 1 tbsp
- White vinegar ¼ tsp
- Salt to taste
- Crushed black pepper to taste
Method
- In a blender, process egg yolks until frothy. While the food processor is running, pour a very thin stream of oil into the egg yolk through the opening. Continue to pour the thin stream while the machine is running; when the mixture begins to thicken, pour in the lemon juice, then continue with the remaining oil (machine still running). Remove in a bowl and set aside, use 2 cups of the mayonnaise for the tartar sauce. Place in a blender capers, onion gherkins and parsley. Pulse the machine for 2-3 seconds only to coarsely chop ingredients. In a bowl, combine the mixture with the mayonnaise, lemon juice, mustard and several drops of vinegar. Taste and season with salt and freshly crushed pepper. Chill and serve.
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