Tartar sauce is a success worldwide. This cold thick sauce perfectly complements the taste of a variety of dishes. In Europe, tartare began to be prepared in the middle of the year before last. At that time, another cold sauce, mayonnaise, became very popular, and modifying it by adding various vegetables and spices, the French chefs came up with a new recipe that immediately appreciated the connoisseurs of good cuisine. Today, tartar sauce is one of the most famous and commonly used sauces in the world.
It is believed that tartare sauce for fish and seafood is the best addition. However, it perfectly suits both meat dishes and vegetables dishes.
Today, tartar sauce can be bought at almost any store, however, it is no secret to anyone that in the industrial production of sauces a large number of various artificial additives are used that increase the shelf life of the product and reduce its cost. Therefore, if you want to feel the taste of real French cuisine, it is worth preparing tartar sauce at home.
So, we will consider how to make tartar sauce at home according to the classic recipe. To do this, we need two boiled and one raw egg (we need only yolks, proteins can be used to prepare other dishes), 120 ml of good olive oil, half a lemon for making juice, about fifty grams of green onions, which should be chopped very finely, several olives and 3-5 pickled gherkins. In addition, you will need salt, pepper, prepared mustard (best Dijon).
To prepare tartar sauce at home, the easiest way is to use a blender, which has a nozzle for whipping. But, of course, you can get by with the usual whisk.
First, grind boiled and raw yolks with a spoon. Then pour lemon juice to the yolks and add a pinch of salt and about a tablespoon of Dijon mustard. We begin to whisk the mixture, adding olive oil. It is very important to add the oil gradually, at the first stage of cooking it must be poured literally drop by drop. Then, as a thick homogeneous mass is formed, the oil can be poured already in a thin stream. The resulting sauce should resemble mayonnaise in consistency.
Now add finely chopped cucumbers, olives and green onions to the bowl, mix, pepper and our sauce is ready.
It should be noted that tartar sauce at home always turns out to have a more vivid taste than store samples. In addition, the recipe can be modified, focusing on your taste. For example, you can replace green onions with dill, or add chopped garlic to the sauce. A very refined taste can be obtained if half of the prescription lemon juice is replaced with white wine. And to get a more delicate taste, when preparing the sauce, you can add a couple of spoons of sour cream to the list of ingredients.
You can diversify the taste of homemade tartar sauce by adding a variety of aromatic herbs, fresh vegetables, capers or other additives. After all, the main feature of this sauce is the combination of a gentle homogeneous base and slices of vegetables.
It should be noted that the sauce prepared at home should be used immediately, it can not be stored for a long time, because in it, unlike the store, there are no preservatives. The maximum shelf life is two days in the refrigerator. It is best to store the sauce in a glass jar with a screw cap.
And how to make a quick tartar sauce? In this case, mayonnaise is taken as the basis of the sauce (homemade or from the store) and finely chopped pickled cucumbers, herbs, capers are added to it. Pour lemon juice or wine and season with pepper to taste. All mix well and the simplified version of the tartar sauce is ready.