Tartar sauce is a cold sauce from French cuisine. The main ingredients of the classic French sauce are: boiled yolks, vegetable oil and green onions. Tartar sauce is served with poultry, meat, fish dishes and seafood.
Of course, from the moment tartar sauce was invented (19th century), the sauce has undergone changes and been supplemented with other products, but its basis has remained unchanged over the centuries.
Today we will prepare tartar sauce using 4 recipes:
1. Classic tartar sauce recipe
2. Making tartar sauce at home
3. Homemade tartar sauce in 5 minutes
4. Super sauce in 2 minutes
We have already prepared recipes for making bechamel sauce, garlic sauce, and meat sauces.
Classic tartar sauce recipe
This French sauce is served with fish, seafood, and cold roast beef.
We need:
- 3 sprigs of parsley (dill)
- 1 chicken egg yolk
- 100 ml vegetable oil
- 3 pieces of green onion
- 2-3 pcs pickled cucumbers (gherkins)
- 1 tbsp. mustard (can be in grains)
- 1 tbsp. lemon juice
- salt, pepper to taste
Preparation:
1. Wash the parsley sprigs, dry them, tear off the leaves and chop them.
2. Cut the cucumbers into small cubes.
3. Place the yolk of a chicken egg in a bowl, add vegetable oil and beat with a blender or broom. Afterwards, add salt and pepper to taste, add mustard and lemon juice, and mix again until smooth. Add chopped parsley and cucumbers to this mixture and mix well.
You can replace: chicken yolk – with 4 quail yolks; egg yolk and vegetable oil for mayonnaise.
How to make homemade tartar sauce:
The composition of the famous tartar sauce, as a rule, always contains yolks, vegetable oil, lemon juice, salt and pepper. In composition, it certainly resembles the well-known mayonnaise. Therefore, at this stage we immediately simplify the recipe and use ready-made mayonnaise. To make it easier, dilute it with sour cream. I dilute it in a 1 to 1 ratio.
We add pickled cucumber for piquancy; as a rule, this addition has already become a classic. I have homemade ones, one medium size will be enough. First grate the cucumber and lightly squeeze out excess liquid.
For spiciness, add garlic that has been passed through a press.
And for a brighter taste and aroma, chopped fresh dill.
Now all that remains is to mix and the sauce is ready. You can use a blender to make cooking even faster, but the mass will be almost homogeneous. A sauce with obvious chunks still turns out to be brighter and more interesting in taste. After the sauce is ready, you can taste it; you may want to add more mayonnaise, garlic or pickled cucumber. Everyone has different tastes, so it’s difficult to predict the exact proportions!
If desired, you can season the sauce with salt, pepper or Provençal herbs. I don't add it, but it's a matter of taste. To make the sauce more aromatic and rich in taste, just cover it with a lid and let it brew for 15-20 minutes.
As you can see, making tartar sauce at home is not difficult, and if you use only sour cream or lean mayonnaise in the recipe, you can get another easy and dietary option.
The sauce turns out thick, aromatic, with a bright rich taste! A great addition to meat, fish or baked potatoes.
Bon appetit!!!
Best regards, Oksana Chaban.
Homemade tartar sauce
An excellent addition to fried fish.
We need:
- 3 branches of parsley
- 1 egg yolk, boiled
- 0.5 tsp. salt
- 0.5 tsp. ground black pepper
- 2 tbsp. l. dry white wine
- 1 tbsp. lemon juice
- 1 tbsp. mustard
- 1 tbsp. l. olive oil
- 1 tbsp. l powdered sugar
- 100 ml mayonnaise
- 3 pickled cucumbers
- 1 piece of onion
Preparation:
1. Chop the parsley sprigs and throw them into a bowl.
2. Cut the pickled cucumbers and onions into small cubes and add to the parsley.
3. Boil the egg, peel it and remove the yolk. Knead the yolk, add salt and pepper, add lemon juice and wine and mix thoroughly. You also need to add mustard, powdered sugar and mayonnaise to this mixture, mix vigorously.
4. Now all that remains is to add the cucumber mixture and stir.
How to make tartar sauce at home using a classic recipe:
- Boil two hard-boiled eggs, rinse with cold water, and peel.
- Separate the yolks of two eggs into a small bowl. Add the yolks from boiled eggs directly into them. Grind them with a fork until smooth (mushy).
- Add mustard, salt and pepper, squeeze out lemon juice, mix again.
The right decision would be to make your own mustard , but if you can get a good, high-quality product, use it.
- Start whisking the mixture, and after a while, pour in the oil in a thin stream. Here you need to follow the main principle of preparing mayonnaise: beat without ceasing and add oil in small doses.
- Continue whisking until the sauce begins to thicken and become creamy.
- Finely chop the cucumbers and garlic, chop the herbs, add it all to the tartar sauce and stir. If you have capers, add a few.
The tartar sauce will be considered ready after it sits in the refrigerator: from 30 minutes to an hour.
Homemade tartar sauce in 5 minutes
We need:
- 1.5 tbsp. l. sour cream 20%
- 1.5 tbsp. mayonnaise
- 0.5 tsp. mustard
- 2 cloves garlic
- 5-7 sprigs of dill
- 1 pickled cucumber
Preparation:
1. Finely chop the cucumber and dill and place in a bowl.
2. Squeeze the garlic through a press into a bowl. Add mustard, mayonnaise, sour cream and mix everything thoroughly.
Classic tartare with pickles
This recipe is my favorite. The taste is very rich and aromatic. It perfectly complements meat and fish dishes. And just spreading it on a sandwich is very tasty! I recommend trying this proven method.
Ingredients:
- 2 boiled yolks (hard-boiled);
- Salt, pepper, ground paprika to taste;
- 50 grams of pickled cucumbers (it is better to take pimply gherkins);
- About a tablespoon of lemon juice;
- A tablespoon of homemade diluted mustard;
- 30 milliliters of vegetable oil;
- A small bunch of greenery.
Preparation:
1. Using a fork or using a sieve, turn the cooled yolks with salt into a homogeneous and soft mass.
2.Add mustard here and start mixing with a mixer. While whipping, add a little vegetable oil. The mass will constantly thicken and acquire a lighter shade.
Don't add too much oil at once. Add it in small portions, stirring until smooth after each, or pour in as thin a stream as possible.
3.Pour in lemon juice and season. Beat a little more.
4.Chop the cucumbers as finely as possible or grate them. Finely chop the greens too. Stir them into the thick sauce with a spoon.
You can add some garlic or other seasonings to this recipe. But even in the form described above, it is very tasty. Adjust the amount of salt and pepper to taste. Before serving, it is better to refrigerate for 30 minutes.
Cooking process
Preparing homemade Tartar sauce with pickles includes several successive steps:
- First of all, you need to properly prepare the egg yolks. They should be crushed so that their consistency resembles dough. To do this, grate the yolks on a fine grater or pass through a strainer and mash thoroughly with a fork.
- Then, alternately add the required amount of mustard and vegetable oil to a container with crushed egg yolks.
- Beat all components well until the mixture acquires a homogeneous consistency. A mixer or whisk can be used for this.
- Add freshly squeezed lemon juice to the resulting mass.
- Lightly salt the mixture and add a few peas of allspice, then be sure to mix.
- Now it's time for cucumbers. Without peeling, they must be cut with a sharp knife into the smallest pieces possible.
- Finely chop all types of greens, add to the rest of the ingredients and mix again until perfectly homogeneous.
In order to save time, you can choose a simplified method and prepare Tartar sauce on a mayonnaise-sour cream base. In this case, the technology is as follows:
- Using a whisk or a tablespoon (you can use a wooden one), mix the mayonnaise with sour cream until the mixture becomes homogeneous.
- Cut the cucumbers into miniature squares.
- Mash the garlic cloves using a hand garlic press.
- Chop the greens and add to the mixture.
- To add a spicy aroma to the sauce, add a few peas of allspice.
- Intensively mix the components to obtain a homogeneous composition.
- Take a sample of the prepared sauce and add salt if necessary. This preparation option does not require the separate addition of lemon juice and mustard, because these components are already contained in mayonnaise.
Tartare with pickles is served in an elegant sauce boat. If you plan to use it later, you need to put the product in a glass jar of a suitable size, close the lid and put it in the refrigerator.
Tartar sauce for fish
- Cooking time: 20 minutes.
- Number of servings: 12 persons.
- Calorie content of the dish: 1260 kcal.
- Purpose: lunch, dinner.
- Cuisine: French.
- Difficulty of preparation: medium.
A simple tartare recipe that any novice cook can prepare if they are willing to put in a little patience. A ready-made cold dish of French cuisine will go well with sea or river fish and seafood. If you plan to serve fried halibut or squid for dinner, then you should complement the treat with thick tartar sauce for the fish: guests will be delighted with this culinary duet.
- eggs – 2 pcs.
- sour cream – 250 ml;
- mayonnaise – 250 g;
- pickled cucumbers – 100 g;
- capers – 40 g;
- white wine – 40 ml;
- dill – 4-5 sprigs.
- Boil the eggs, separate the yolks from the whites.
- Cut the capers and pickled gherkins into small cubes, chop the dill sprigs.
- Beat the boiled yolks, sour cream, and mayonnaise in a blender, gradually pouring in the wine.
- As you beat, you should get a homogeneous mass into which you need to pour the crushed ingredients. Mix all products thoroughly.
- Cold sauce can be served separately. Or you need to put it on top of each piece of fish as a filling.
With sour cream
Another cooking option that is suitable even for children.
For tartare with sour cream, you need to take the following amount of products:
- sour cream – 60 gr;
- green onions - 4 feathers;
- post oil – 60 gr;
- pickled cucumbers – 3;
- yolk – 2 (1 boiled);
- salt – 2 pinches;
- egg white (boiled) – 1;
- vinegar - ½ teaspoon. l.;
- mustard – 1 teaspoon. l.;
- pepper - according to taste preferences.
Mash both types of yolk (boiled and raw) with a fork. Chop the boiled chicken protein and do the same with the onions and cucumbers. Pour vinegar into the yolks, add mustard, salt and pepper. Stir with a mixer
Carefully pour in the vegetable oil without stopping the whipping process. Add onions and cucumbers mixed with protein, stir
Serve to the table.
Watch this video on YouTube
Tartar sauce with homemade mayonnaise and sour cream
In this recipe I will show you how to make delicious tartare. We will prepare it from homemade mayonnaise, the recipe for which we will also consider. Preparation is very simple and does not take much time, effort or money. See for yourself!
Ingredients:
Mayonnaise:
- Half a teaspoon of salt;
- 2 raw eggs;
- A couple of tablespoons of freshly squeezed lemon juice;
- Half a teaspoon of granulated sugar;
- 250-300 milliliters of vegetable oil (1 medium glass);
- Half a teaspoon of ground black pepper;
- A tablespoon of diluted homemade mustard.
Sauce:
- 2 small pickles;
- 2 hard-boiled yolks;
- Onion and parsley to taste (literally a couple of sprigs each);
- A clove of garlic;
- Grain or regular homemade mustard - about a teaspoon;
- Homemade mayonnaise – 3-4 tablespoons;
- Sour cream – a couple of tablespoons;
- Salt and pepper to taste.
Preparation:
1.Preparing mayonnaise is very simple. Place all ingredients in one jar or blender bowl. Lastly, carefully break the eggs into it so as not to damage the yolk, and then pour in the oil.
The container for preparing mayonnaise must be narrow and tall so that the blender can fit there. In a bowl that is too wide, the mixture will not beat as well.
2. It is important to place the blender in such a way that at least one yolk in its entirety is directly underneath it.
3.Once the beaten yolk has risen to about half, you can move the blender up and down to beat the whole mass evenly. The mayonnaise will lighten and thicken literally before your eyes. If you think it’s a bit runny, you can add a little more oil and continue beating until you reach the desired consistency.
4.Grate the yolk on a small grater, add mustard to it.
5.Chop the cucumbers very finely, chop the greens, and add them to the yolk mixture.
6.Now it’s time to add mayonnaise and sour cream. Adjust their quantity yourself, depending on your taste. You can use more sour cream in relation to mayonnaise or vice versa. Even if you are not satisfied with the consistency of the sauce, you can always add more.
The sauce is ready! You can serve it to the table! Bon appetit!
