Tartan Sauce
100% OF RASCALS LIKED THIS RECIPE
- 1 spoonful mixed mustard
- Salt
- Cayenne
- 1 egg yolk
- Oil
- Vinegar
- 2 small cucumber pickles, finely chopped
- 2 tsps capers, finely chopped
- 3 small sprigs parsley, finely chopped
- 1 small shallot or leek, finely chopped
Take a spoonful of mixed mustard, salt and cayenne to taste, the latter highly. Add the egg yolk. Add the oil very slowly, until the desired amount is made. Thin with a little vinegar.
Take the chopped pickles, capers, parsley and shallot or leek. Stir into the sauce about an hour before serving. If the sauce is very thick, add 1 Tbsp of cold water.
This recipe will serve 8 people. Good with trout, veal cutlets and oysters.
Serves 8 People
Take the chopped pickles, capers, parsley and shallot or leek. Stir into the sauce about an hour before serving. If the sauce is very thick, add 1 Tbsp of cold water.
This recipe will serve 8 people. Good with trout, veal cutlets and oysters.
Serves 8 People
Submitted by Jan 3, 2010
5 stars based on
1 reviews
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