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Homemade tartare sauce

Homemade tartare sauce

PT20M

1
In a food processor, blend the egg yolks, mustard and vinegar until smooth
  • 3 egg yolks
  • 1 tbsp of Dijon mustard
  • 1 tbsp of white wine vinegar
2
Slowly add the olive oil to the eggs, taking care not to let the mixture separate. If it looks like it’s going to split, add 1 teaspoon of cold water
  • 500ml of olive oil
3
Season with salt and pepper and add the lemon juice. To finish, add the baby capers, cornichons, shallots and parsley and mix well
  • salt
  • cracked black pepper
  • 1/2 lemon, for juice
  • 3 tbsp of baby capers
  • 3 tbsp of cornichons, diced
  • 3 tbsp of shallots, diced
  • 1 tbsp of flat-leaf parsley, chopped

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  • Homemade tartar sauce

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