Tartar Sauce with Egg and Cucumber
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 egg yolks, hard-boiled
- 2 egg whites, hard-boiled, chopped
- 1 egg yolk, raw
- liter ⅛ oil
- 1 tablespoon vinegar, possibly apple cider vinegar
- 1 teaspoon mustard
- 2 pickled cucumber (s), chopped
- liter ⅛ sour cream
- 2 teaspoons onion (s), chopped
- 3 teaspoons chives or other herbs
- salt and pepper
- possibly capers, chopped
- possibly anchovies, chopped
Print Recipe
Pin Recipe Instructions
- Mash the hard-boiled egg yolks and stir together with the raw egg yolks until smooth. Then pour in the oil drop by drop and mix with the egg to form a homogeneous stiff mass. When the mass is firm, the sour cream and mustard must be stirred in.
- Then add the chopped egg white, onions, cucumber and chives and finally season with pepper and salt and season with vinegar.
- Chopped anchovies or capers can also be added as an option. Other fresh herbs can also be added, such as: B. parsley, marjoram
- This tartar sauce tastes very good with potatoes and is suitable for using eggs during Easter, for example!
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