John Myers
Tartar Sauce According to Johann Lafer
The perfect tartar sauce according to johann lafer recipe with a picture and simple step-by-step instructions.
First the mayonnaise:
- 3 Egg yolks from “my” market trader
- 1 tbsp White wine vinegar
- Juice of 1/2 lemon, untreated
- Salt
- 0,5 tsp Dijon mustard
- 250 ml Very good oil
- White milled pepper
What else belongs to it:
- 2 tbsp Shallots finely diced, scalded with hot water and drained
- 150 g Pickles finely diced
- 1 tbsp Chopped capers
- 2 Anchovy fillets finely chopped
- 1 tsp Dijon mustard
- 1 tbsp Herb vinegar
- 1 tsp Chervil chopped
- 1 tsp Chopped tarragon
Mayonnaise:
- Place the egg yolks with vinegar, lemon juice, a pinch of salt in mustard and a bowl and whisk. It is important that all ingredients have the same temperature!
- Let the oil run into the egg yolk mixture, first drop by drop, then in a thin stream, stirring constantly.
- Stir until you have a homogeneous, creamy mayonnaise. Season to taste with salt and pepper.
Now it should be tartar sauce:
- Add the above ingredients to the mayonnaise, mix in, let steep a little and season to taste.
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