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Tartan Sauce

  • 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
Submitted by Tess M Jan 3, 2010 5 stars based on 1 reviews 15 min 30 min 45 min
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