French cuisine gave the world a lot of sauces that can transform the taste of any dish. Mayonnaise is familiar to every hostess, but not everyone knows that he has a “twin brother”, which is prepared from almost the same ingredients, but has an even more piquant taste. The classic tartar sauce recipe is not complicated, but still requires some effort. Therefore, many housewives use its variations, making tartar sauce based on already prepared mayonnaise or sour cream. This option is possible if there is not enough time for preparing the sauce using traditional technology, but still the sauce made at home from scratch will have a much richer taste, and only it will be identical to the original, which is famous for French cuisine.
Cooking Features
In order for tartar sauce to have exactly the taste that is characteristic of the original French sauce, you need to carefully approach the choice of ingredients and comply with the technology of preparation. The advice of experienced cooks will help this novice hostess.
- As for mayonnaise, chicken yolks are needed for tartare. However, half of them are boiled. Therefore, part of the eggs must first be boiled hard-boiled, cool, clean and remove the yolk from them. Raw yolks should be taken from very fresh eggs, which must be thoroughly washed beforehand. It is better to use the eggs of domestic chickens, whose health you are one hundred percent sure.
- Proteins are not used for making sauce, so it is advised to think in advance about what you can prepare from them so as not to throw it away. In particular, you can consider the option of making cake meringue.
- Vegetable oil is added to the sauce. It should also be fresh and not have a pronounced smell, so that it does not interrupt the flavor of the sauce. It is best to use olive oil, although any vegetable refined and deodorized oil will do.
- Mustard is a part of the sauce. Usually it is taken in the form of ready-made sauce, although you can use powder diluted with butter or sour cream. It is impossible to refuse this ingredient, even if it seems to you that it is required all the same quite a bit. Mustard increases the resistance of the yolk emulsion, without it the sauce will not keep its consistency well and will spoil much faster.
- Pickled cucumbers, mushrooms, capers and similar products add piquancy to the tartar sauce. Before adding to the sauce they are crushed with a knife. It is impossible to grind them with the help of a blender or a meat grinder, since in this case they will become too small a consistency and will not be felt in the sauce.
- You can store the prepared tartar sauce in the refrigerator for up to 5 days. However, if it is not in glass, tightly closed bottles or cans, but in containers made of other material, such as plastic, the shelf life of the product is halved.
Traditionally, it is considered that you need to serve tartar sauce to fish. In fact, such strict restrictions do not exist. It, like mayonnaise, can be served with any dishes. Especially well it will be in harmony with dishes that initially have a slightly bland taste, for example, with dietary steam cutlets.
Classic Tartar Sauce Recipe
Composition:
- chicken egg - 4 pcs .;
- vegetable oil - 125 ml;
- olives - 6 pcs .;
- capers - 4 pcs .;
- lemon - 0, 5 pcs .;
- pickled cucumbers - 100 g;
- garlic - 1 clove;
- mustard - 2-3 g;
- salt, pepper - to taste.
Method of preparation:
- Wash the eggs. Two of them hard boiled. After cooling, peel, remove the yolks.
- Put boiled yolks in a bowl, mash them with a fork.
- Add mustard, a little pepper. Salt at this stage is not necessary, so as not to overdo it with salt. It may not even be necessary, since the pickled vegetables that make up the sauce will give it a salty flavor.
- Wash the lemon, squeeze the juice out of half the fruit into a separate container. Remove the seeds, juice pour to the yolks.
- Take raw eggs, separate the yolks from the proteins. Add the raw yolks to the boiled ones, stir everything thoroughly, then whisk with a whisk until smooth.
- Add vegetable oil to the yolks and beat with a mixer until you get a creamy consistency mass.
- Pass the garlic through a press, put in the sauce.
- Finely chop cucumbers, capers and olives, add to sauce.
- Mix the sauce thoroughly with a spoon, taste it. If it seemed to you not salted, salt it, mix it again and put it in the refrigerator.
Tartar sauce served cold. If you cooked it according to the classic recipe, let it brew - it will get the most vivid taste only the next day.
Tartar sauce with pickled mushrooms
Composition:
- chicken eggs - 4 pcs .;
- vegetable oil - 120 ml;
- sour cream - 120 ml;
- mustard - 40 ml;
- pickled cucumbers - 100 g;
- marinated mushrooms - 40 g;
- green onions - 10 g;
- apple cider vinegar (6%) - 20 ml;
- salt, sugar - to taste.
Method of preparation:
- Boil two eggs, cool. Peel, cut in half, remove the yolks.
- The remaining eggs, well washed, break, separating the yolks from proteins.
- Mix the raw and boiled yolks, first rubbing them with a fork, then beating with a whisk.
- Without ceasing to whisk, pour in a thin stream of oil, add mustard, vinegar.
- Finely chop the squirrels of boiled eggs, mushrooms, cucumbers and green onions. Mix it all with sour cream.
- Combine sour cream and yolk mass, whisk with a whisk or mixer, but not at too high speeds.
- Taste the sauce, add salt and sugar to it, and stir.
- Refrigerate and allow the sauce to cool completely.
This sauce recipe can also be considered a classic one, as it is cooked using traditional technology. And ingredients such as mushrooms or green onions are often used by French chefs in tartar sauce.
Mayonnaise tartar sauce
Composition:
- mayonnaise - 0, 25 l;
- pickled gherkins - 0, 2 kg;
- garlic - 5 cloves;
- mustard - 20 ml;
- fresh dill - 10 g.
Method of preparation:
- Skip the garlic through the press.
- Finely chop the gherkins.
- Finely chop the dill with a knife.
- Place the mayonnaise in a bowl, add mustard, greens, garlic and cucumbers with a knife to it.
- Stir thoroughly until smooth, both in texture and color.
Serve the sauce, like classic tartar, should be cold with fish or meat. The sauce for this recipe has a sharp taste, so that only those who love the burning seasonings will like it.
Tartar sauce with cheese
Composition:
- mayonnaise - 0, 25 l;
- chicken egg - 1 pc .;
- mustard - 20 ml;
- green onions - 100 g;
- capers - 30 g;
- hard cheese - 50 g;
- salt, pepper - to taste.
Method of preparation:
- Boil a hard boiled egg. Remove the yolk from it.
- Spread the yolk with mustard.
- Finely chop the green onion with a knife.
- Cut capers into several pieces.
- Cheese finely grate.
- Add mayonnaise to yolk, stir.
- Put the cheese, mix well again.
- Enter the remaining ingredients.
- Mix everything thoroughly, put it in the fridge for a while.
The tartar sauce prepared according to this recipe has an unusual, rather mild flavor. Especially it will appeal to cheese lovers.
Sour cream tartare sauce
Composition:
- sour cream - 0, 2 l;
- mayonnaise - 20 ml;
- pickled cucumbers - 150 g.
Method of preparation:
- Mix sour cream with mayonnaise.
- Finely chop cucumbers, add to sauce.
- Mix everything thoroughly, pour it into a sauceboat and serve it to the table.
If you want to give the sauce more spice, squeeze a pair of garlic cloves into it. This is the easiest and at the same time the most useful recipe for tartar sauce.
Tartar sauce belongs to the French cuisine. In its homeland, it is no less popular than mayonnaise. Having prepared it at least once, you will agree that it may well compete with mayonnaise.
