When I was a teenager, I became very interested in French art, specifically French Impressionist art. I loved Claude Monet’s paintings. While reading about his works, I discovered that he was not only interested in painting, but also considerably interested in cooking. At that time, I was not so interested in cooking but I remembered that the recipes from his notebooks were published in a book.
Here is a photo of a page from one of his notebooks.
And here is the cookbook, which I recently bought after visiting his house in France
This tartar sauce is from the cookbook and it is just delicious. It is meant to go with any kind of seafood and cold chicken. We tried it with prawns and even over chips and it was fantastic. Claude knew what he was about!
Here he is in his dining room.
And here are his kitchen and dining room now.
Here is the recipe!
Makes 250 ml
3 hard boiled egg yolks
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
2 sprigs of parsley or chervil, chopped finely
6 spring onions or 2 sprigs fresh tarragon, chopped finely (I used tarragon)
4 tablespoons groundnut oil (I used olive oil)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon capers
1. Mash the hard boiled egg yolks with the mustard, vinegar, shallots and herbs.
2. Add the oil gradually, beating with a hand mixer or whisk as if making mayonnaise.
3. Season with salt and pepper and add the capers.
Enjoy! Xxxx Natascha
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