How to make an exquisite French tartar sauce? Tips and a detailed step-by-step recipe with photos. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of Tartar sauce
- Video recipe
Tartar is an exquisite sauce of French cuisine. However, he is very popular outside his country. Its consistency is similar to sour cream, and its sour-piquant taste will not leave anyone indifferent. It is suitable for any dish: meat, poultry. But it goes especially well with fish, seafood or vegetable salad. Such dressing will turn ordinary fresh ingredients into an exquisite meal. For example, steamed meatballs will transform the sauce and turn it into a real culinary masterpiece.
There are no difficulties in preparing Tartar sauce. The technology is simple, and the products are affordable and commercially available. You can make a dressing from purchased or homemade mayonnaise. In the original French recipe, it is supposed to first make mayonnaise, and then prepare tartare based on it. But you can simplify your task and immediately use the finished industrial product.
A variety of additives are introduced into the finished base. A distinctive feature of tartare are cucumbers (fresh or pickled), garlic and herbs. Additional products are added at will: olives, capers. And for greater durability, add a little mustard or boiled chicken egg yolk.
- Caloric content per 100 g - 153 kcal.
- Servings - 250 g
- Cooking time - 10 minutes
Ingredients:
- Mayonnaise - 100 g
- Sour cream - 100 g
- Dill - a few twigs
- Garlic - 1 clove
- Cucumber - 1/3 part
Step-by-step preparation of "Tartar" sauce, recipe with photo:
1. Combine the cooled sour cream with mayonnaise and stir until smooth
2. Cut the required piece from the gherkin, wash it and grate it on the finest grater. If the cucumber is too watery, remove the excess liquid. Remember that cucumbers should be finely chopped, not chopped. Otherwise, large pieces of vegetables will be felt in the sauce. Send the cucumber mass to the base of the sauce.
3. Rinse the dill, dry and chop finely. Peel and chop the garlic or pass through a press.
4. Send the dill and garlic to the dressing.
5. Stir the food well. If it seems to you that the sauce is very liquid, then add mashed boiled yolk to it. Place the sauce in a glass jar and store in the refrigerator, covered, for 3-4 days. If you use the sauce immediately after cooking, let it sit for 20 minutes.
Note: if you want to make tartare with homemade mayonnaise. Then beat one egg with a mixer or blender with a pinch of salt, sugar and mustard on the tip of a knife. After that, pour in 100 ml of vegetable oil and continue to beat the emulsion until it thickens, acquiring a uniform yellow-cream color and a consistency similar to mayonnaise. At the end of cooking, add 1 tsp. fresh lemon juice. You can find a more detailed recipe for making homemade mayonnaise on the pages of the site.
See also a video recipe on how to make a classic tartar sauce at home.
