Tartare
Instructions
First boil the eggs for 7 minutes (must be well boiled eggs).
Raffreddatele under cold water, Peel and separate the yolks from the whites.
Chop the yolks firm, transfer it to a bowl and mash with a fork.
Add the onion also chopped well, mustard, salt, pepper and parsley and chopped.
Worked long to blend perfectly with each other the ingredients.
When you have got a soft cream, start to pour the oil flush, like mayonnaise.
Add the oil and continue to stir, preferably with the whip: the sauce must be well mounted.
Finally, add the vinegar and when it is all absorbed add the egg whites, which will finely chopped beforehand.
Stir again, taste and add salt if required.
This sauce lends itself easily to variants; If you prefer a more assertive and strong flavor you can add along with a tablespoon of onion cucumbers and chopped capers.
The tartar sauce is accompanied with boiled meat is hot cold, served in sauce pan.
Time: 1/2 hour.
Ingredients and dosing for 4 persons
- 3 hardboiled eggs
- 1 teaspoon of chopped onion
- 2 teaspoons of mustard
- 1 tablespoon of chopped parsley
- 2 tablespoons of white wine vinegar
- 1/2 cup of olive oil
- Salt
- Pepper