Preparation for meat tartare - French inspiration
Use
For 100g of cut meat, add 2 tablespoons (30 ml) of the preparation, French shallots, parsley, egg yolk and grated parmesan.
Additional information
- Ideal with beef, veal, duck, lamb, horse, bison and elk
Ingredients : Olive oil, pickles (pickles, water, vinegar, sea salt, onions, mustard seeds, calcium chloride), capers (capers, water , vinegar, salt, calcium chloride, ascorbic acid), worcestershire sauce (white vinegar, green molasses, glucose-fructose, salt, anchovies (fish), onions, tamarind extract, garlic, spices, flavor) Dijon mustard (water , mustard seeds, vinegar, salt, citric acid, sulphites), prepared horseradish (horseradish, rice vinegar, cane sugar, pink Himalayan salt), old-fashioned mustard (water, mustard seeds, vinegar, salt, dill seasoning, citric acid, sulfites, turmeric), brandy.
Format: 250ml