Tartar sauce タルタルソース

Method8 steps

1. 1

   Step 1: Bring enough water to cover the two eggs to a gentle boil. Carefully lower in the eggs and cook for about ten minutes, until both whites and yolks are firm.

   Boil eggs · 10 minUses 2 eggs, to be hard-boiled in step 1 · Water as needed to boil and cool two eggs

2. 2

   Step 2: While the eggs cook, finely chop the quarter onion, both baby gherkins (2) and the two shiso leaves and set them aside.

   Uses 1/4 onion (*1) · 2 baby gherkins · 2 shiso leaves

3. 3

   Step 3: Measure one teaspoon lemon juice and half a teaspoon finely grated lemon zest and set aside.

   Uses 1 tsp lemon juice · 1/2 tsp lemon rind

   
4. 4

   Step 4: Cool the cooked eggs in cold water until comfortable to handle, peel them and place them in a medium mixing bowl.

   Uses Two cooked hard-boiled eggs · Water as needed to boil and cool two eggs

5. 5

   Step 5: Mash the peeled hard-boiled eggs with a fork.

   Uses Two peeled hard-boiled eggs

6. 6

   Step 6: Add chopped onion, gherkins, shiso leaves.

   Uses Mashed hard-boiled eggs · Finely chopped onion, gherkins and shiso

   
7. 7

   Step 7: Add the quarter cup mayonnaise, prepared teaspoon lemon juice, half teaspoon zest and pinch of salt and pepper.

   Uses Egg-and-chopped-aromatic mixture · 1/4 cups mayonnaise · Measured lemon juice and zest · pinch of salt and pepper

   
8. 8

   Step 8: Mix well and serve as a condiment, for example alongside separately prepared fried seafood or chicken nanban. Keep the sauce refrigerated until serving.

   Uses All tartar-sauce ingredients in bowl