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Tartare sauce with cucumbers mayonnaise green onions

Excellent sauce will give a new delicious taste to any dish! The original method of cooking Tartare is the technology of preparing an emulsion, only as a basis here, unlike the same mayonnaise, not raw, but boiled egg yolk is taken. A mandatory component of the sauce is green onions. Optional, but popular additives are chopped pickled cucumbers, garlic and capers.
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Tartare sauce with cucumbers, mayonnaise and green onions
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 3 g
Fats 90 % 54 g
Carbohydrates 5 % 3 g
509 kcal
GI: 33 / 67 / 0

Cooking method

Cooking time: 5 min

1. In a bowl, mix the finely chopped cucumbers, green onions, parsley and tarragon. Add mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce. Mix it up.
2. Add salt and pepper to taste. Cover with plastic wrap and refrigerate for 1 hour.

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255   kcal/100g
  • Parsley greens - 45   kcal/100g
  • Tarragon - 25   kcal/100g
  • Tarhun - 40   kcal/100g
  • Mustard canteen - 417   kcal/100g
  • Mustard - 417   kcal/100g
  • Salad mayonnaise of 50% fat content - 502   kcal/100g
  • Light mayonnaise - 260   kcal/100g
  • Provencal Mayonnaise - 624   kcal/100g
  • Provencal mayonnaise - 627   kcal/100g
  • Table mayonnaise - 627   kcal/100g
  • Green onion - 19   kcal/100g
  • Salt - 0   kcal/100g
  • Lemon juice - 16   kcal/100g
  • Pickles - 11   kcal/100g
  • Worcestershire sauce - 78   kcal/100g

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