ReceptnaptárTartar Sauce
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Ingredients
Method
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- Put the egg yolks in a bowl with the French mustard, the powdered sugar, and the salt, and whisk thoroughly.
- Add the oil slowly, drop by drop, whisking constantly, until you get a thick, creamy sauce.
- Sharpen to taste with lemon juice or vinegar, and sweeten with a pinch more sugar if you like.
- If the sauce is too thick, thin it with a tablespoon or two of cream.
- Serve cold with cold meats or fish dishes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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