Sometimes things are not as they seem!!!Tartare Sauce:
Ingredients for 4 servings:
250 grs. mayonnaise sauce, 25 grams. capers, 50 grams. of small pickled gherkins, 1 branch of parsley, 1 teaspoon lemon juice.
Drain well and finely chop the capers and pickles.
Place mayonnaise in a bowl and add the capers and pickles, mix everything well, add chopped parsley and return to very mixed. Cover and leave the container in the refrigerator for at least 1 hour.
Béarnaise sauce:
Ingredients for 4 servings:
500 grs of butter, 4 egg yolks, 2 tablespoons of vinegar, 1 tablespoon of fresh chopped tarragon and salt.
Melt the butter in a pot and let cool down. Carefully lay the pot and pour the melted part in a bowl. Discard the butter foam.
In a new bowl, placed in a pot with hot water (baño maria) whip the egg yolks with the vinegar and the tarragon herbs.
Slowly add the butter while stirring the mixture (still in baño maria - waters' temperature should be between 60 and 70ºC).
When the sauce has emulsionated, add salt to your taste. Use the sauce on top of half lobster and gratin in the oven.
Mustard vinaigrette:
Ingredients for 4 servings:
2 teaspoons of Dijon mustard (or similar), 50 cl of cider vinegar, 150 cl of extra virgin olive oil, some salt and white ground pepper.
In a small glass jar, pour the mustard, vinegar, oil, salt and pepper. Cover the jar with a lid/cover and shake until all ingredients present and homogeneous look. Serve cold or at room temperature.
Pepe, Manolo and Juanito had a 8 to 10 minutes bath at the silvered jacuzzi ;D. The water was aromatized with 2 bay leaves, a small bunch of black round pepper and some salt. They were delicious... thank you guys!
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