Sunday, 21 August 2011

Tartare Sauce

This is one we make in the pub so it makes 400ml +/-, but you can portion and freeze this easily enough:

400ml mayonnaise
4 free range eggs, hard boiled and finely chopped
1 clove garlic, pressed
50g capers, finely chopped
50g gherkins, finely chopped
15g dill, finely chopped
15ml white wine vinegar
2 tsp Dijon mustard
Juice of 1/2 a lemon
10g caster sugar
Salt and pepper to taste

Once you have boiled, chopped and pressed as above, simply combine all of the ingredients and chill in the fridge, until ready to eat with home made fish and chips!

Sam x

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