Cooking tartar sauce at home

Tartar sauce is popular all over the world. This cold thick sauce perfectly complements the taste of a variety of dishes. In Europe, tartar began to be prepared in the middle of the century before last. At that time another cold sauce - mayonnaise became very popular, and by modifying it by adding various vegetables and spices, French chefs came up with a new recipe, which immediately fell to the taste of connoisseurs of good cuisine. Today, tartar sauce is one of the most famous and often used sauces in the world.

It is believed that sauce tartar for fish and seafood dishes is the best addition. However, it perfectly suits both meat dishes and vegetable dishes.

Today, tartar sauce can be bought in almost any store, however, it is not a secret to anyone that the industrial production of sauces uses a large number of various artificial additives that increase the shelf life of the product and reduce its cost price. Therefore, if there is a desire to taste the real French cuisine, it is worth preparing a tartar sauce at home.

So, let's consider how to make tartar sauce at home under the classic recipe. For this we need two boiled and one raw egg (we only need yolks, proteins can be used for cooking other dishes), 120 ml of good olive oil, half a lemon for juice, about fifty grams of green onions, which should be very finely chopped, A few olives and 3-5 pickled gherkins. In addition, you will need salt, pepper, ready-made mustard (preferably Dijon).

To make tartar sauce at home, it's easiest to use a blender that has a whipping attachment. But, of course, you can do with the usual whisk.

First, we rub the boiled and raw yolks with a spoon. Then pour lemon juice into the yolks and add a pinch of salt and about a tablespoon of Dijon mustard. Begin to beat the mixture, adding olive oil. It is very important to add oil gradually, at the first stage of cooking it should be poured literally by droplets. Then, as the dense, homogeneous mass forms, the oil can be poured in a thin trickle. The resulting sauce should resemble mayonnaise in consistency.

Now add to the bowl finely chopped cucumbers, olives and green onions, stir, pepper and our sauce is ready.

It should be noted that tartar sauce at home is always obtained with a more vivid taste than the shop samples. In addition, the recipe can be modified to suit your taste. For example, you can replace the green onions with dill, or add crushed 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, you can add a couple of spoons of sour cream to the list of ingredients when preparing the sauce.

Variety of taste of homemade tartar sauce is possible 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 pieces of vegetables.

It should be noted that cooked at home, the sauce should be used immediately, it can not be stored for long, because in it, unlike the store, there are no preservatives. The maximum shelf life is two days in the refrigerator. Store the sauce best in a glass jar with a twist cap.

And how to make tartar sauce "in a hurry"? In this case, the sauce is based on mayonnaise (home or from the store) and add to it finely chopped pickled cucumbers, greens, capers. Pour lemon juice or wine and season with pepper to taste. All is well mixed and a simplified version of the tartar sauce is ready.