Can any body please tell me how to make fresh creme fraiche tartare sauce?
This is the best one I make. TARTARE SAUCE 1 yolk from a hard-boiled egg 2 tsp (or to taste) Dijon mustard 200 g Finnish curd cream, crème fraîche or sour cream (1 – 2 tbsp mayonnaise) dash of freshly squeezed lemon juice (pinch of salt) pinch of black or white pepper pinch of sugar 2 – 2½ tbsp thoroughly drained, finely chopped pickled gherkins 2 – 2½ tbsp thoroughly drained, finely chopped pickled pearl onions 1 – 1½ tbsp thoroughly drained, finely chopped capers chopped fresh chive chopped fresh dill Detach the egg yolk from the egg white. Using a spoon, push and rub the yolk through a very fine sieve into a small bowl. Add the mustard and rub it with the pureed yolk into a uniform paste. Stir the curd cream, crème fraîche or sour cream until smooth. Add one or two tablespoons of the cream into the egg mixture and mix thoroughly until smooth. Add the rest of the cream (and some mayonnaise for extra flavour, if you like). Add some lemon juice, salt, pepper and sugar to taste. Add the
