10 min

Tartare Sauce

Géraldine Leverd By Géraldine Leverd, Food Blogger

The tartare sauce is delicious with cold fish or seafood.

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Average: 5 (3 votes)

Ingredients For

  • 230 g
  • x 1
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy mustard
    1 tsp See the article
  • x 2
  • 1 tbsp
  • 1 bunch
  • 1 bunch
  • 1 bunch
  • Cévennes sweet onion
    Fruits & Vegetables
    PDO Cévennes sweet onion

Cut the pickles and capers finely. Peel the spring onion and chop it finely.

Then chop up the tarragon, parsley and chervil.

In a bowl, mix the mayonnaise, hard-boiled egg yolk, Bourgogne mustard, pickles, capers, tarragon, parsley, chervil and Cevennes onion

Season with salt and pepper. Mix well.

  • ©Cuisine de Géraldine

    Country Bread
    Country Bread
    PDO Poitou-Charente Butter
    PDO Poitou-Charente Butter
    See Recipe