tyrolienne sauce

30 minutes

Ingredients

  • Shallots, 5 grams
  • Oil, 30 milliliters
  • Mayonnaise, 200 milliliters
  • Parsley, chevril, tarragon, 1 tea spoon
  • Thyme, 1 leaf
  • Tomatoes, 50 grams
  • Bay leaves, 1 leaf

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method

Finely chop the shallots.

Cook without colour in the oil.

Concasse the tomatoes.

Add to the shallots.

Cook until soft and dry.

Pass the tomatoes and shallots through fine sieve.

Allow to cool.

Mix in with the mayonnaise and chopped parsley, chevril and tarragon.

Serve with fried fish or cold meats.

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