House made tartare sauce
Sauce
Guigui's
- 15 kg Whole egg mayonnaise
- 4 bunch Dill
- 4 bunch Flat Parsley
- 2.25 kg Caper large (No brine)
- 2.25 kg Pickled onion (No brine)
- 3 kg Cornichon (No brine)
- Remove the brine from the onions, capers and cornichons then chop coarse
- Pick then chop the parsley and dill
- Combine all ingredients together
- Keep in the fridge
Tips: The tartare sauce taste better after couple of days once all the ingredients infused into the mayonnaise. It's very important to don't over chop the ingredients to have some texture while eating the sauce.
