I’ve decided to give up eggs for a little while again. Thankfully I am not allergic anymore, but lately I have some serious skin breakouts and my eczema is worsening every day. So I’m gonna try to cut the egg use to a minimum, together with most nightshades and few other things, and see if that will help. But before I start posting recipes without eggs and maybe a bit about the progress, here is one traditional eggy one for you. Homemade Tartare Sauce (Paleo, Whole30, Low Carb). Because I can’t just keep it for myself when it’s already been made, can I? 🙂 And trust me, it’s not worth buying tartare sauce in the shop which is full of unnecessary stuff (thickeners, gums, sugar…?), when you can make it easily at home. See the recipe below and found out how.
- 5 tbsp plain Homemade Mayonnaise
- 4 small pickles, diced
- ½ red onion, diced
- 1 tbsp of the water from the pickles
- 1 tsp lemon juice
- 1 tsp yellow mustard
- Salt and fresh cracked pepper
- Mix everything together and let it cool in a fridge for at least two hours before serving, so the flavours have time to combine.