Classic sauce "Tartar": recipe for preparation, recommendations and reviews

How is the famous Tartar sauce made classic? The recipe with a step-by-step description of this filling will be presented to your attention just below.

General information

What is a classic Tartar sauce? According to the statements of experienced culinary experts, this is a cold pouring of French cuisine. It is made from a boiled (hard-boiled) yolk, as well as fresh green onions and vegetable oil. Served with a sauce for seafood and fish dishes, cold fries and roast beef.

There are several options for preparing the fill. However, most owners prefer to use the classic option.

Tartar sauce: recipe

At home (how to prepare this filling, we'll tell right now), this sauce is obtained no worse than what is served in cafes and restaurants. Therefore, many housewives very often prepare it before a festive dinner.

What ingredients should be stocked to make the classic Tartar sauce? The recipe for this filling requires the acquisition of:

• Vegetable oil without flavor - about 120 ml;
• Eggs of fresh chicken - 1 piece;
• Yolk, boiled hard-boiled - 2 pcs .;
• Olives without pits - about 6 pcs .;
• Capers - about 5 pcs .;
• Pickled gherkins - 3 pcs .;
• Garlic lobules - 1 piece;
• Mustard dijon - 5 small spoons;
• Lemon juice - from 1 half;
• Salt, ground pepper - add to your liking.

Cooking process

Where should you start to prepare classic Tartar sauce? The recipe of the filling requires the use of a convenient high glass with a lid or a half-liter jar. One chicken egg is broken into it, and wet mustard is also added. Mixing the ingredients, they are also chopped pre-boiled egg yolks. In addition, vegetable oil is added to the resulting mixture.

Once all the main ingredients are in the dishes, a blender is immersed in it and whipped until it is transformed into a homogeneous emulsion and does not thicken properly.

The final stage

How is the classic Tartar sauce prepared? The recipe for cold pouring requires adding lemon juice to the resulting thickened mass. This is done at the very last. Also, in the ready-made sauce lay the chopped capers, gherkins, olives and cloves of garlic. Repeating all the ingredients with a submerged blender, they achieve its complete homogeneity. Also, pepper and salt are added to the finished emulsion.

How to bring to the table?

Now you know how the classic Tartar homemade sauce with pickled cucumbers is made. Serve the finished filling to the table only in a cold form. It is filled with fish, seafood or fried pieces of meat.

In the event that the classic Tartar sauce, the recipe of which was described above, was not eaten immediately, it is recommended that it be stored in a tightly closed container in a refrigerator. The shelf life of this fill is not more than one week.

Other preparation option

The classic Tartar sauce, the recipe of 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 simplified recipe for this sauce.

Tartar is based on mayonnaise - it is a fill, which is prepared very easily and simply. To do it at home, we will need the following products:

• Mayonnaise high-calorific thick - about 150 g;
• Salted cucumbers home or purchased in the store - about 30 g;
• Capers and fresh green onion crushed - 1 large spoon;
• Lemon juice - about 2 large spoons;
• Ground pepper and ordinary salt - apply to your liking.

Preparing Components

Before preparing a cold fill, all components must be processed. First, prepare the pickled cucumbers. They are thoroughly washed, then the navels are cut off and very finely shredded with an ordinary knife. Also, fresh spring onions and capers are cut separately.

Cooking method

Unlike the classical sauce, tartar based on mayonnaise is made much faster. Moreover, for its preparation it is not required to purchase a large number of different products.

Once the pickled cucumbers, capers and green onions are heavily chopped, they are laid out in a common dish and poured with thick mayonnaise. In this form, the components are covered with a lid 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 also added to taste. To obtain a homogeneous and thick emulsion, all components are vigorously beaten by means of a blender or a hand-wound coronet.

Feed to the table

As in the previous recipe, Tartar sauce based on mayonnaise is very dense and fragrant. Having achieved homogeneity of the mass, it is immediately presented to the table along with fish, meat or seafood. If such a filling was prepared in advance, then it is spread into a container with a lid and sent to a refrigerator. Keep the home sauce "Tartar" thus follows no more than 7 days in a row.

Recommendations and feedback

According to the culinary reviews, Tartar sauce is a very tasty and fragrant filling, which can give an exquisite taste to absolutely any dish. If you are a longtime admirer of this mass, then for sure you will be interested in its features:

• All over the world this sauce is considered French. However, many cooks say that the origin of this filling is completely different. In their opinion, the inventors of the emulsion "Tartar" are Tatars. Such a conclusion was made because of the unusual name of the sauce.
• The described pouring recipes with garlic and cucumbers are often used as a flavorful addition to cold fries, as well as poultry dishes. Although in France such an emulsion is supplied exclusively to fish and seafood.
• In the Tartar sauce you can add absolutely different vegetables, as well as fresh and dried herbs.
• The main feature of this filling is that, despite the homogeneous and very delicate texture, it always feels pieces of finely chopped vegetables and greens.
• The optimal shelf life of a home sauce is 2 days (in a cold store). If the finished mass is placed in a glass jar with a tight-fitting lid, then it can be suitable for food for one week.

Currently, you can buy Tartar sauce in almost any store. However, pouring made at home, is much more intense and piquant to his factory colleague. Therefore, its recipe should always be written in your cookbook, and if necessary - use it.