When a person learned to cook food using fire, he sought not only to improve the taste of food, but also to serve it beautifully. Cooking, as an art, developed gradually, improved and absorbed the best achievements of different cuisines. For piquancy and variety on the table, eminent chefs came up with various sauces. They are able to change or complement the taste of the dish so much that it is sometimes difficult to guess its ingredients. But also bring a gloss of luxury and aristocratic sophistication to the usual meal.
Most of the sauces that we enjoy today were invented by the French. They own the famous mayonnaise, bechamel, casserole, mornei, and, of course, tartar sauce. This is a classic cold mixture based on hard-boiled chicken egg yolk, vegetable oil and green onions. Its interesting piquant taste can be supplemented with other additives, which must be crushed into small pieces, and not rubbed into a monotonous gruel. This is the main highlight of the sauce.
Today in any store or supermarket you can buy products from around the world. But you can make tartar sauce at home, so it will be tastier, more tender and more healthy. The recipe is quite simple, and the constituent products are available to absolutely everyone. So, boil the egg and grind the yolk. To it we add black pepper, salt, lemon juice or wine vinegar. Add dropwise vegetable oil - olive or sunflower. The mixture must be ground carefully so that there is not a single lump. In conclusion, finely chopped a bunch of green onions in the sauce. This is a basic recipe that can be slightly modified as desired. For example, add parsley, dill, garlic, pickled cucumber, capers, dry mustard, tarragon, olives or olives. Also, tartar sauce can be prepared much easier and faster. To do this, mix the finished mayonnaise with egg yolk and onions. It is necessary to store the product in the refrigerator for about two days, in a tightly closed container in a cool place - no more than a week.
He first appeared on the tables of aristocrats in the nineteenth century. It is believed that the name of the sauce was given in honor of the Tatars, a proud and warlike people with a burning disposition. Tartar sauce, the composition of which is not a secret for anyone, is rich in nutrients. Egg yolk and vegetables are easily absorbed by the body, replenishing it with about fifteen trace elements and thirteen vitamins. Thus, this supplement can improve your health and well-being.
Tartar sauce goes well with fried fish and other seafood dishes - shrimp, lobster, squid, octopus. It is also served with roast beef, fried meat, steaks, roasts and some vegetable treats. Try enriching your diet with this product, combining it with the main dishes of your table.
Of course, a product so useful in all respects should be used with caution for those who have diseases of the gastrointestinal tract, since its components irritate the mucous membrane. Due to the decent cholesterol content in eggs sauce, hypertensive patients and patients with atherosclerosis cannot be carried away.