Tartar sauce - general principles and methods of preparation
Tartar sauce is called the classic cold sauce of French cuisine, the main components of which are hard-boiled yolk, vegetable oil and green onions. As a rule, it is served to fish (fried, boiled or baked), seafood and some meat or vegetable dishes.
The process of making a classic tartar sauce is similar to the preparation of mayonnaise. That is, they mix egg yolks with vinegar (you can take lemon juice), salt, pepper; then, constantly stirring the mixture, add vegetable oil into it, beating it into emulsion. Add auxiliary ingredients (green onions, pickles, parsley, garlic, etc., to your taste) in the resulting mass.
Of course, today tartar sauce can be bought in the store ready, but not at all difficult, and most importantly, it is much more interesting to cook it yourself. Moreover, the tartar sauce, which is prepared at home, has a richer and more savory taste than the factory one. Cooking sauce does not involve the use of complex ingredients. Therefore, the sauce is an excellent option to treat guests who unexpectedly appeared suddenly, because any dish complemented by it will become more refined and original in taste.
Tartar Sauce - Food Preparation
For making homemade tartar sauce, boiled egg yolks, vinegar, spices and various components are used to taste. Some recipes use raw egg yolks, so eggs should be taken only those in the freshness of which you have no doubt.
Salted cucumbers or pickled mushrooms, which are often used in the preparation of tartar sauce, should be very finely chopped. But it must be remembered that they should be cut, and not crushed in another way, because otherwise the sauce will not feel pieces of vegetables, which is an important feature of tartar.
Tartar Sauce - Best Recipes
Recipe 1: Classic Tartar Sauce
Having tried to prepare such a sauce, you will never buy it in the store ever. Sauce of egg yolks, sour cream, pickled cucumbers and mushrooms - what could be the best supplement for fish or meat? And mustard will give it the necessary piquancy.
Ingredients: 2 boiled eggs;
2 yolks raw;
120 gr. oils rast .;
1 tbsp. l chopped green onions;
40 gr. pickled mushrooms;
1 pickled cucumber;
40 gr. mustard;
120 gr. sour cream;
to taste sugar and salt;
to taste lemon juice or vinegar.
Method of preparation:
1. Having cleaned hard-boiled eggs from the shell, separate the whites and yolks. Boiled yolks in a bowl, rub with mustard and raw yolks (you can pre-grate them on a fine grater). In the resulting mass in a thin stream with constant whipping pour vegetable oil.
2. Finely chop mushrooms, boiled egg whites, cucumbers and green onions. Mix them and add sour cream, stir well again, add sugar, salt and, if necessary, lemon juice or vinegar. Serve this sauce to fish, eggs, boiled tongue, ham.
Recipe 2: Tartar sauce made from ready-made mayonnaise
This sauce is very simple to prepare, but it is very tasty and nutritious. In this recipe, you can experiment with flavors, supplementing mayonnaise with olives, onions, pickles, mustard, lemon juice, etc.
Ingredients:
250 gr. mayonnaise;
5 pickled gherkins;
2 tbsp. l capers
5 garlic cloves;
30 gr. mustard;
1 tbsp. l chopped dill.
Method of preparation:
1. Cut the cucumbers by hand into very small cubes and put them in a bowl along with the capers, add the chopped greens with garlic to them.
2. Pour mayonnaise with mustard into a bowl, mix well. Put in the fridge to cool.
Examples of dishes with tartar sauce
Recipe 1: Fillet of halibut with tartar sauce
Halibut itself is an excellent succulent fish, which can be served on the table, slightly fried. And by adding it to tartar sauce, you can get a deliciously tasty dish.
Ingredients:
4 halibut fillets;
100 gr. flour;
2 tsp. dried thyme;
1 tsp. lemon peel;
2 tbsp. l olive oil;
to taste the salt with black pepper.
for the sauce:
100 gr. low fat mayonnaise;
quarter cup gherkins;
1 tbsp. l finely chopped green onions;
2 tsp. capers;
2 tsp. lemon juice;
1 tsp. Dijon mustard;
To taste the salt with ground black pepper.
Method of preparation:
1. Prepare the sauce by mixing all the ingredients in a small bowl, then put it in the fridge to cool it.
2. After washing the fillet pieces, dry them with a paper towel and sprinkle with salt. 3. After mixing the flour with thyme and lemon zest in a small bowl, prepare the mixture for breading the fish. Then, dipping pieces of fish into the mixture, fry them in a large frying pan with vegetable oil. Frying time - about 3 minutes for each side (to get a golden crust). Serve tartar sauce with grilled fish.
Recipe 2: Squids with Tartar Sauce
Squids are the seafood with which the tartar sauce goes almost perfectly. It is very simple to prepare this dish, so if you have squid, mayonnaise, salted cucumber, capers (you can do without them) in the fridge, then you can easily meet even the most unexpected guests.
Ingredients:
450 gr. squid;
1 egg;
1 tbsp. l milk;
175 gr. bread crumbs;
rast. frying oil;
to taste the salt.
for the sauce:
200 gr. mayonnaise;
1 pickled cucumber;
1 tbsp. l capers;
1 onion;
to taste green onions and parsley.
Method of preparation:
1. Thoroughly rinse and clean the carcasses of squid, dry them with a napkin and cut them across the rings (narrow, up to 6 mm). Fins cut into slices.
2. Beat the egg with milk and salt, put the squid pieces into this mixture and mix well. Then we roll the squid in breadcrumbs and fry, spreading about 10 pieces into the frying pan. Squids should be reddened and covered with a golden crust.
3. Prepare tartar sauce by mixing mayonnaise with chopped onion, cucumber, capers and parsley.
4. Serve hot calamari with tartar sauce, decorated with lemon slices.
Tartar sauce - useful tips from experienced chefs
When cooking tartar sauce, it should be remembered that its main feature is the presence of pieces of vegetables, which should be felt in its delicate and uniform basis.
Tartar with garlic sauce is served, as a rule, to poultry dishes and cold roast.
You can store homemade tartar sauce in the fridge for about 2 days. If you put it in a glass jar with a tight-fitting lid, it can be stored in the refrigerator for 5-7 days.
