Mirabelle Tartar Sauce
206
Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.
Ingredients
| ½ | ounce |
mayonnaise
real mayo, homemade if possible |
|
| ¾ | ounce |
shallots
finely diced and blanched |
|
| ¼ | ounce |
capers
chopped |
|
| ¼ | ounce |
pickles, gherkins
finely diced |
* |
| ¼ | ounce |
italian parsley
minced |
|
| 1 | tablespoon |
lemon juice
to taste |
Directions
Peel and finely dice the shallots. Place in a sieve, blanch in boiling water for 20 seconds and drain well, squeezing out any excess liquid.
In a small bowl. Add the mayonnaise, blanched shallots, capers, pickles (gherkins), parsley and lemon juice. Mix gently until well combined.
Allow flavors to blend at room temperature while you prepare your fish.
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Nutrition Facts
Serving Size 15g (0.5 oz)Amount per Serving
Calories 1862% of calories from fat
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 1mg
0%
Sodium 79mg
3%
Total Carbohydrate
1g
1%
Dietary Fiber 0g
0%
Sugars g
Protein
0g
Vitamin A 2%
•
Vitamin C 5%
Calcium 0%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
looks good, but two things. I would have preferred that you had not used weights. I know they are more reliable but with something like this exact precision is not necessary. So it would be far easier is you had said 1/2 cup mayonnaise, 1 Tbs this, etc, as I don't particularly like weighing everything when it is not necessary. It is for some breads, but usually being off a tiny bit is not going to make any real significant difference. I was a professional cook and I worked as an Artisan Baker for years. I am retired now. I don't work hard anymore if I don't have to. And my food turns out quite yummy even if I am lazy now. Thanks for the recipe, but like I said, it would be better with cups/tsp/Tbsp measures for those of us who are lazy or retired.
about 1 month ago