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Lache De Tigre

A smooth creamy versatile egg – based sauce that can be combined with many dishes. The tangy taste goes well with raw fish as well!
Ingredients

1.      1 pasteurized egg

2.      ¼ small sized onion

3.      10 g (2tsp) celery roughly chopped

4.      A small slice of ginger (optional)

5.      1 small clove garlic or 2 roasted garlic

6.      ¼ piece red bell pepper or capsicum

7.       ½ fresh red chili or green chili deseeded

8.      1 cup oil

9.      2 tbsp. Orange juice

10.    ½ lemon juice

11.   A little sugar syrup to balance flavor

12.   Salt to taste

13.   A few coriander leaves


Here We Go
1. Take a blender with a lid and small cap that can be removed to add more ingredients. Then, add the egg, onion, celery, garlic, ginger, bell pepper, coriander leaves and start blending so everything is incorporated.
2. Next, slowly add the oil till the mixture becomes thick and you start seeing a smooth consistency.
3. Now, slowly add the orange and lemon juice, salt and blend it for some more time.


Chef's Whisper
1. Serve this sauce as a dipping sauce, with raw fish (sashimi), or a choice of your salad or sandwich.
2. If you don’t want to roast the whole bundle of garlic, then roughly slice a few and sauté lightly on a pan with less oil.
3. The above ingredients apart from egg can be reduced or increased as per taste. Just remember to have a good balance of all flavors.
4. I haven’t tried making it with olive oil but you could give it a try! You’ll need to mix it with another oil so it’s not overpowering.
5. If sugar syrup is not available, then use regular sugar. Start with ½ tsp. and add more if required.
6. Passion fruit pulp is the best for this sauce but if it’s not available then lemon juice/orange juice/mango pulp will do.
7. This sauce can last for 3-4 days as it has some raw ingredients but the regular mayo can last up to 7- 10 days, just make sure you add some vinegar to it.



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