Tartar sauce

Ingredients 4 eggs
  • 120 ml vegetable oil
  • ½ tsp mustard
  • juice of half a lemon
  • 2 medium pickled cucumbers
  • 6 green olives
  • 1 clove of garlic
  • 3-4 sprigs of parsley
  • salt and pepper to taste
Boil two eggs hard-boiled, cool and remove the yolks. Put the boiled yolks in a bowl and mash with a fork. Then add two raw yolks, lemon juice, mustard, salt and pepper and mix the ingredients. Beat the egg mass a little with a mixer, and without stopping beating, pour in vegetable oil in a thin stream. Continue whisking the sauce until firmly thickened and a uniform creamy yellow color. Finely chop the cucumbers, olives, garlic and parsley, add to the sauce and mix thoroughly. The finished sauce should be infused for at least 20 minutes.
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