Tartar sauce is one of the classic European cold sauces originally of French origin. Currently, tartar sauce is very popular, its preparation is practiced in many restaurants and cafes with European cuisine in many countries of the World. Usually it is served to dishes of meat, fish, seafood (roast beef, cold roast, etc.).
The sauce is prepared from a hard-boiled egg yolk, vegetable oil and green onions with the addition of some other ingredients.
Learn how to make classic tartar sauce at home.
The general idea is the following: boiled egg yolks are ground, then mixed with lemon juice and / or natural wine vinegar, salt and some spices are added. Then, to this mixture, a little, (literally drop by drop) add olive oil and lightly beat until an emulsion is formed (just like when making mayonnaise). Finely chopped green onion is added last.
In a simplified version, you can act more simply, namely: add a green ray to mayonnaise (which is still desirable to cook on your own, however, this is a matter of individual preferences).
Tartar sauce for fish
Ingredients:
- chicken eggs - 2 pieces;
- olive oil - 100 ml;
- mustard ready without preservatives (preferably Dijon) - 1 teaspoon or slightly less;
- lemon juice - 1-2 tbsp. spoons;
- salt;
- spices ground (pepper fragrant black, nutmeg, coriander, cloves - if desired);
- shallots are green (or plain).
Preparation
Cook hard-boiled eggs and extract the yolks, put them into a working container and knead it with a fork. Add mustard, spice salt, lemon juice and gradually adding oil, start whipping with whisk, mixer or blender. When the mixture became similar to the standard ready-made mayonnaise, add crushed green onions.
If using vinegar - it should be natural wine light (and not any other), as this sauce is to the fish. It can also be served with light meat dishes.
In other cases, experiments and creative approaches to cooking are possible.
In the tartar sauce, you can also include some other ingredients, namely: capers, marinated or fresh cucumbers, garlic, asparagus, hot red pepper, fresh greens.
It should be noted that the recipes of tartar and with raw yolks are known. In these cases it is better to use quail eggs, at least, you will be assured of the impossibility of affecting salmonella, as the normal temperature of the body of the quail hinders the development of this microorganism.