hwoo.lee
•
December 17, 2025
This may be a difficult one to source, but this is by far my favorite Tartar sauce I've ever had. A sauce I also learned at SUGALABO.
Prepare the eggs: Boil the eggs (4) until hard-boiled (about 10-12 minutes in boiling water). Transfer them to an ice bath to stop the cooking and chill completely.
Separate and process: Peel the eggs and separate the yolks from the whites. Press the yolks through a fine-mesh sieve (tamis) to get a smooth, creamy texture.
Dice the egg whites into a fine dice.
Combine: Mix together the mayo (220 g), sieved egg yolks (4), diced egg whites, iburrigakko (60 g), rakkyo (40 g), shallots (40 g), cornichon (12 g), and capers (12 g).
Season with fingerlime, salt, black pepper, sherry vinegar, and smoked paprika to taste.
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