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1. Préparez la mayonnaise en suivant la recette p.28 et en ajoutant l’ail, le safran et le
piment.
2. Incorporez le concentré de tomates et donnez quelques pulsions avant de mettre en
marche pendant 20 secondes pour homogénéiser la sauce.
Astuces du chef : vous pouvez remplacer le safran par du paprika.
Accompagne la bouillabaisse, les poissons frits ou pochés*, la soupe de poissons...
SAUCES ET APÉRITIFS
1. Mixez les cornichons, les câpres, l’oignon et les herbes dans la mini cuve. Réservez
la préparation.
2. Préparez la mayonnaise en suivant la recette p. 28.
3. Incorporez le hachis réservé puis donnez 2/3 pulsions.
Assaisonnez à votre convenance.
Astuce du chef : accompagne steak tartare, poissons, fondue…
Sauce rouille
Sauce tartare
Préparation : 10 min
Préparation : 5 min
250 ml d’huile
1 c.s. de moutarde forte
2 gousses d’ail
1 jaune d’œuf
1 c.s. de concentré de tomates
1 g de safran en poudre
1 pincée de piment de Cayenne
Sel, poivre
1 bol de mayonnaise
4 cornichons
1 oignon nouveau
2 c.s. de câpres
Persil, ciboulette, cerfeuil
Sel, poivre
Pour 1 bol Pour 1 bol
32


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