The tartare sauce is delicious with cold fish or seafood.
Ingredients For
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2.50 cup
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x 1
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x 2
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1 tbsp
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1 bunch
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1 bunch
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1 bunch
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Preparation
1
Cut the pickles and capers finely. Peel the spring onion and chop it finely.
2
Then chop up the tarragon, parsley and chervil.
3
In a bowl, mix the mayonnaise, hard-boiled egg yolk, Bourgogne mustard, pickles, capers, tarragon, parsley, chervil and Cevennes onion
4
Season with salt and pepper. Mix well.
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Géraldine Leverd
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