10 min
Average: 5 (3 votes)

Tartare Sauce

By Géraldine Leverd, Food Blogger

The tartare sauce is delicious with cold fish or seafood.

Ingredients For

  • 2.50 cup
  • x 1
  • PGI Burgundy mustard
    Burgundy Mustard PGI
  • x 2
  • 1 tbsp
  • 1 bunch
  • 1 bunch
  • 1 bunch
  • Cévennes sweet onion
    Cévennes Sweet Onion PDO



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

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