Can we stop yearning for new and be happy with what we have? It’s a question that a mayo based tartar sauce tries to answer.
As I recently have a little time, I was browsing on the web a few days ago. Looking for new, stirring tips, inspiring recipes that I’ve never tried before, to amaze my family with. Searching for a while but couldn’t find any interesting things. Just before I thought to give up on it, I found this delightful and easy treat by chance at Suncakemom. It seemed so fabulous on its snapshot, that required urgent actions.
It absolutely was not difficult to imagine just how it’s created, its taste and how much my husband is going to enjoy it. Actually, it is very easy to delight the guy when it comes to treats. Anyway, I got into the page and followed the step-by-step instuctions which were coupled with superb pics of the process. It just makes life much easier. I could imagine that it is a bit of a inconvenience to shoot photos down the middle of baking in the kitchen as you may most often have sticky hands thus i highly appreciate the time and effort she placed in to build this post .
With that said I’m empowered presenting my own, personal recipe similarly. Many thanks the concept.
I had been fine tuning the main recipe to make it for the taste of my loved ones. I have to tell you that it was a terrific success. They prized the taste, the structure and loved getting a sweet like this during a stressful workweek. They quite simply demanded lots more, a lot more. So next time I am not going to make the same mistake. I’m gonna multiply the amount to make them pleased.
There are more tartar sauce at SunCakeMom
Chop gherkins, capers, dill, parsley and make the mayo if necessary. (Check out how to make mayonnaise at: Low Carb Condiments)
Mix all the ingredients into the mayonnaise. Don’t forget the parsley and lemon juice either.
Taste it and add salt if necessary. Mind that the flavors need some time to develop but don’t shy away adding more of ingredients that we like best. Fill the tartar sauce into an airtight container and put it in the fridge. As everything else with raw eggs and fresh herbs, mind not to use it over 6 days. Store bought mayo may live a bit longer though.