ReceptnaptárRavigote Sauce
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Put the egg yolks in a bowl with the French mustard, the powdered sugar, and the salt, and whisk thoroughly (this is the base of the tartar sauce).
- Add the oil slowly, drop by drop, whisking constantly, until you get a thick, creamy sauce.
- Sharpen to taste with lemon juice or vinegar.
- Stir in the Worcestershire sauce, the finely chopped, peeled pickled cucumbers, and the finely chopped tarragon.
- Mix well, and serve cold with cold meats or fish dishes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Béarnaise Sauce · Hungarian
- Veal Fricassee with Tarragon · Hungarian
- Steak tartare · French
- Cucumber Sauce · Hungarian
- Rouladen (beef rolls with bacon and pickled cucumber) · German
- Herb omelette (omelette aux fines herbes) · French
More hungarian ideas
- Goulash soup (gulyásleves)
- Chicken paprikash with nokedli dumplings
- Hungarian stuffed cabbage (töltött káposzta)
- Szeged-style fisherman's soup (halászlé)
- Bean soup with smoked ham hock
- Beef in creamy vadas sauce with tarhonya
- Breaded pork cutlet with mashed potatoes and cucumber salad
- Székely goulash (székelykáposzta)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings