Wednesday, January 2, 2013,11:10 PM
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PrintSAUCE TARTARE
Makes :
500 ml
Preparation Time :
Cooking Time :
Preparation Method :
- Spoon 5 tablespoons of the oil into a small bowl. Add the lemon juice, vinegar, sugar, salt and mustard. Heat, uncovered, on Defrost for 4 minutes or until very hot.
- Break the eggs into a blender and add the hot oil mixture. Blend until smooth.
- With the machine running add in the remaining oil in a thin steady stream. Stir in chopped gherkins , parsley and capers.
- Transfer to a bowl. Cover and chill until cold and thick. Keep refrigerated in screw-topped jar.
INGREDIENTS
For fish
- 3 tablespoons chopped gherkins
- 2 tablespoons chopped parsley
- 1 tablespoon finely chopped capers
- 500 ml Cooking oil
- 2 tablespoons lemon juice
- 1 tablespoon wine or cider vinegar
- ½ teaspoon caster sugar
- 2 tablespoons tomato puree
- 2 teaspoons horseradish
- 1 teaspoon Worcestershire sauce
- Hot pepper sauce
- Salt to taste
- 1 teaspoon made mustard
- 2 large eggs
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