Sauce Tartare Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
4: Yolks, hard boiled
1 1/2 tbsp: French mustard,
1/4 tsp: Salt,
1 1/4 cup: Oil **,
Wine vinegar -=OR=-,
Lemon juice, as needed
4 tbsp: Sour pickled gherkins,
4 tbsp: Capers, chopped
4 tbsp: Fresh green herbs, chopped*
OPTIONAL
2: Egg whites, hard boiled
Directions:
NB * Washed, dried and chopped. Any or all of, Parsley, Chives,
Tarragon & Chervil.
** Olive oil or a mixture of olive and flavourless oils. "The
yolks of hard boiled eggs will also absorb oil and turn into an
emulsion, with with its own characteristic taste and consistency.
When sieved egg whites are beaten into it, the sace acquires a nice
lightness and body which makes it useful for spooning over cold
foods. This sauce cannot be made in an electric liquidiser; it turns
so stiff the machine becomes clogged."
Pound and mash the egg yolks in a mixing bowl with the mustard and
salt until you have a very smooth paste. Unless the yolks are smooth
and free from lumps, they will not absorb the oil.
Proceed as for normal mayonnaise, beating in the oil drop by drop at
first until the sauce has thickened, and thinning out with vinegar or
lemon juice as necessary.
Twist the chopped pickles and capers into a ball in the corner of a
cloth to extract their juice. Beat them gradually into the sauce.
Then beat in the herbs, and finally the optional egg white. Correct
seasoning.
Recipe "Mastering the art of French Cookery" Beck, Bertholle and
Child MMed IMH Georges Home BBS 2:323/4.4
Source from luhu.jp
Tarragon & Chervil.
** Olive oil or a mixture of olive and flavourless oils. "The
yolks of hard boiled eggs will also absorb oil and turn into an
emulsion, with with its own characteristic taste and consistency.
When sieved egg whites are beaten into it, the sace acquires a nice
lightness and body which makes it useful for spooning over cold
foods. This sauce cannot be made in an electric liquidiser; it turns
so stiff the machine becomes clogged."
Pound and mash the egg yolks in a mixing bowl with the mustard and
salt until you have a very smooth paste. Unless the yolks are smooth
and free from lumps, they will not absorb the oil.
Proceed as for normal mayonnaise, beating in the oil drop by drop at
first until the sauce has thickened, and thinning out with vinegar or
lemon juice as necessary.
Twist the chopped pickles and capers into a ball in the corner of a
cloth to extract their juice. Beat them gradually into the sauce.
Then beat in the herbs, and finally the optional egg white. Correct
seasoning.
Recipe "Mastering the art of French Cookery" Beck, Bertholle and
Child MMed IMH Georges Home BBS 2:323/4.4
Source from luhu.jp