Tartar sauce is a classic of French cuisine. It is prepared from basic products - hard-boiled yolk, olive or vegetable oil and green onions. Having tried the homemade version of such a sauce, you no longer want to buy a store one and more and more often you will serve delicious sauce with fish dishes and seafood, for the preparation of which you will spend a minimum of time and effort.
In such a sauce, you can add not only green onions, but also capers, pickles, pickled mushrooms, dill, parsley and garlic. The chip of tartar sauce is the presence of pieces of vegetables in the smooth texture of the sauce itself, so all the ingredients are not crushed into a homogeneous mass, but cut into small pieces.
I made a tartar sauce with pickled capers. But not all stores can provide us with this overseas product. Therefore, feel free to take pickles (2 pieces will be enough) and add to the sauce.
Olive oil can be substituted with vegetable oil. Here for an amateur.
Tartar sauce perfectly complements fried fish and seafood, it is simply created in order to ennoble fish dishes. But it is also good for vegetables and meat dishes.
You can store homemade tartar sauce for no more than a week in the refrigerator.
- General \ asset cooking time: 20 minutes \ 20 minutes
- Servings Per Container: 4 Servings
- Caloric value (100g): 305 kcal
- Cost: average cost
How to make tartar sauce
- Chicken egg - 3 pcs.
- Capers - 3 tbsp
- Olive oil - 50 ml
- Mustard - 1 tsp
- Lemon juice - 1 tsp
- Salt to taste
- Green onion - 1 tbsp
- Dill - 1 tbsp
Preparation:
In order to prepare the tartar sauce, you need to boil hard-boiled chicken eggs. Fresh eggs should be placed on a tablespoon and gently placed in a small saucepan with boiling water. To prevent the eggs from bursting during cooking, add a teaspoon of salt. I recommend boiling eggs over medium heat, while the water should not actively boil. Boil eggs for 10 minutes after boiling.
Place the boiled eggs under running cold water. When they have cooled slightly, peel them and separate the yolks from the whites. For the sauce, we only need the yolks.
Mash the yolks thoroughly with a fork (you can grate them on a fine grater or rub them with a spoon through a sieve).
Add mustard, just a little salt, lemon juice and pour in olive oil in a thin trickle, whisking with a whisk as in the preparation of mayonnaise. Take your time to use all the mustard and lemon juice, allit is necessary to adjust to taste, maybe something will take less, but something more.
Whisk until smooth until cream-like texture.
Prepare herbs. Wash fresh dill and green onions, dry thoroughly and chop finely. The capers must first be dried on paper towels and cut in half. If they are very large, then into 4 parts, and those that are the smallest can be left intact.
Add greens and capers to the yolk-oil mixture.
Mix the entire contents of the plate thoroughly. Taste (you can add salt or a couple of drops of lemon juice and stir again).
