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Homemade Tartar Sauce
The variety of ways to prepare this thick sweet-and-sour dressing allows for experimentation and the selection of the most suitable recipe. However, when making Tartar sauce at home, it is advisable to start with the classic version.
Although the name of the sauce suggests that it is a Tatar dish, and the use of pickled cucumbers is often characteristic of the mentioned cuisine, Tartar sauce is actually a typically French invention. Another proof of this is that the base of the sauce is the well-known mayonnaise.
Of course, mayonnaise is sold in every settlement. But for Tartar to be truly homemade, it is better to prepare the base for it yourself.
Preparation time: 15 minutes.
Caloric content: 262 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- egg – 1 pc;
- odorless vegetable oil (sunflower, olive) – 100 ml;
- fine salt – 1 tsp;
- white sugar – 1 tsp;
- apple (wine) vinegar – 1 tbsp;
- thick mustard – 1 tbsp;
- parsley, dill – 10-12 g;
- pickled cornichons (undergrown small cucumbers) – 3 pcs;
- olives – 10-12 pcs.
Preparation
- Start by preparing the base for Tartar. Place the egg, salt, mustard, and sugar in a narrow high mixing bowl. Blend everything with an immersion blender.
- Start pouring in the oil in a thin stream (especially at the very beginning of whipping, the portions added should be very small).
- With each passing second, the mixture will lighten and thicken. But it should be noted that 1 egg can only hold 100 ml of vegetable oil. If the fat exceeds this amount, the emulsion, which is essentially mayonnaise, will split.
- To neutralize the oily sensation created by the oil, acid is added to the mayonnaise (in the classic version - this is vinegar). Blend everything again with the immersion blender.
- As a result, the thick base for Tartar sauce is ready.
- Next, peel a thin layer of skin from the cornichons with a vegetable peeler or a Swiss peeler to achieve a more delicate taste.
- Chop the cucumbers.
- In a similar manner, chop the olives.
- Tear off the leaves from the parsley, as the stems are quite tough for this dish.
- Chop the parsley leaves together with the dill.
- Place the prepared cornichons, olives, and herb mix into a bowl.
- Add 2-2.5 tablespoons of thick mayonnaise here.
- Mix everything together. The sauce is ready.
Homemade Tartar sauce is used just like in the most exquisite restaurants – with boiled or fried fish. But at home, in front of the TV, you can spread it directly on bread or crispbread – it will be delicious!
Try it, bon appétit!
