How is the famous classic tartar sauce made? A recipe with a step-by-step description of this gas station will be presented to your attention a little later.
General information
What is a classic tartar sauce? According to experienced culinary experts, this is a cold pour of French cuisine. It is made from boiled (hard-boiled) yolk, as well as fresh green onions and vegetable oil. This sauce is served with seafood and fish dishes, cold roast and roast beef.
There are several options for preparing the fill in question. However, most housewives prefer to use the classic version.
Tartar sauce: recipe
At home (how to prepare this filling, we will tell you right now) this sauce is obtained no worse than what is served in cafes and restaurants. Therefore, many housewives very often cook it before a festive dinner.
What ingredients should you stock to make a classic Tartar sauce? The recipe for this fill requires the acquisition of:
- vegetable oil without aroma - about 120 ml;
- fresh chicken eggs - 1 pc.;
- hard boiled yolk - 2 pcs.;
- pitted olives - about 6 pcs.;
- capers - about 5 pcs.;
- pickled gherkins - 3 pcs.;
- garlic cloves - 1 pc.;
- Dijon mustard - 5 small spoons;
- lemon juice - from 1 half;
- salt, ground pepper - add to your taste.
Cooking process
Where should you start cooking classic Tartar sauce? The recipe for the filling in question requires the use of a convenient tall glass with a lid or a half-liter can. One chicken egg is broken into it, and wet mustard is added. After mixing the components, pre-boiled egg yolks are crumbled to them. In addition, vegetable oil is added to the resulting mixture.
As soon as all the main components are in the dish, a blender is immersed in it and the mass is whipped until it is converted into a homogeneous emulsion and thickens thoroughly.
Final stage
How is the classic tartar sauce prepared? The cold pouring recipe requires adding lemon juice to the resulting thickened mass. This is done in the last turn. Chopped capers, gherkins, olives and garlic cloves are also placed in a practically ready sauce. By re-whipping all the ingredients with a submersible blender, they achieve its complete homogeneity. Also, pepper and salt are added to the finished emulsion to taste.
How to present to the table?
Now you know how to make classic homemade Tartar sauce with pickles. Serve the finished fill to the table should only be cold. It is poured with fish, seafood or fried pieces of meat.
In the event that the classic Tartar sauce, the recipe for which was described above, was not eaten immediately, it is recommended to store it in a tightly closed container in a refrigerator. The shelf life of this fill is not more than one week.
Another cooking option
The classic Tartar sauce, the recipe for which every housewife should know, is a very tasty and thick filling. However, for its proper preparation you will need special culinary skills. Therefore, many novice cooks use a more simplified recipe for this sauce.
Mayonnaise tartare is a filling that is prepared very easily and simply. To make it at home, we need the following products:
- high-calorie thick mayonnaise - about 150 g;
- homemade pickles or purchased in a store - about 30 g;
- crushed capers and fresh chives - 1 large spoon each;
- lemon juice - about 2 large spoons;
- ground pepper and ordinary salt - apply to your liking.
Component Preparation
Before preparing a cold fill, all components must be treated. First, pickles are prepared. They are thoroughly washed, after which they cut off the navels and very finely chopped with an ordinary knife. Fresh green onions and capers are also cut separately.
Cooking method
Unlike classic sauce, mayonnaise-based tartare is made much faster. Moreover, for its preparation is not required to purchase a large number of different products.
As soon as pickles, capers and green onions are finely chopped, they are laid out in a common bowl and poured with fat mayonnaise. In this form, the components are covered and sent to the refrigerator for about half an hour.
After the specified time, lemon juice is added to the ingredients, and salt and black pepper are added to taste. To obtain a homogeneous and thick emulsion, all components are intensively whipped with a blender or hand whisk.
Serving to the table
As in the previous recipe, the tartar sauce based on mayonnaise is very thick and aromatic. Having achieved the homogeneity of the mass, it is immediately presented to the table with fish, meat or seafood. If such a fill was prepared in advance, then it is laid out in a container with a lid and sent to the refrigerator. Store homemade Tartar sauce in this way for no more than 7 consecutive days.
Recommendations and reviews
According to culinary reviews, Tartar sauce is a very tasty and aromatic filling that can give a refined taste to absolutely any dish. If you are a longtime fan of this mass, then you will probably be interested in its features:
- All over the world, the sauce in question is considered French. However, many chefs claim that the origin of this filling is completely different. In their opinion, the Tatars are the inventors of the Tartar emulsion. This conclusion was made due to the unusual name of the sauce.
- The described recipes for pouring with garlic and cucumbers are very often used as a fragrant addition to cold roast, as well as poultry dishes. Although in France such an emulsion is fed exclusively to fish and seafood.
- It is allowed to add completely different vegetables to the Tartar sauce, as well as fresh and dried herbs.
- The main feature of this filling is that, despite the uniform and very delicate texture, pieces of finely chopped vegetables and greens are definitely felt in it.
- The optimal shelf life of homemade sauce is 2 days (in the refrigerator). If the finished mass is placed in a glass jar with a tight-fitting lid, then it can be edible for one week.
Currently, you can buy Tartar sauce in almost any store. However, the fill, made at home, is much richer and more juicy than its factory counterpart. Therefore, her recipe should be recorded in her cookbook, and if necessary, use it.