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Scallop tartare with pickled beetroot, bacon and apple

Scallop tartare with pickled beetroot, bacon and apple is a home-style recipe made with Red Wine Vinegar, Sherry Vinegar, Olive Oil, and Sourdough Bread.

Zutaten

• 2.0 tsp Red Wine Vinegar
• 3.0 tsp Sherry Vinegar
• 4.0 tbsp Olive Oil
• 4.0 slice Sourdough Bread

Zubereitung (Vorschau)

1. 1

   For the mayonnaise, put the egg yolks, mustard and lemon juice or vinegar into a bowl and whisk together for one minute. Now gradually add the oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick.

2. 2

   Season the mayonnaise with salt and pepper to taste. Cover and refrigerate until ready to serve. It will keep in the fridge for a couple of days.