This
sauce comes
probably from the same origin as
the one that we
call tartar sauce in French
cuisine. However, it brings
a different flavor and it goes particularly well with the taste of brains.
Ingredients for 2 persons.
100 g walnuts
salt
and pepper
3
garlic cloves
the
crumb of 2 bread slices
2
tbsp lemon juice
olive
oil
chopped
parsley to garnish
1
beef or calf’s brain.
Preparation.
Grind
the walnuts, garlic, salt and peper in a blender.
Soak
the crumbs in some water and squeeze out.
Spoon
all those ingredients in a bowl.
Little
by little add the lemon juice and olive oil until the sauce becomes thick and
smooth.
Serve
on a plate with slices of brain and garnish with the parsley.
