Tar-tar is an excellent sauce both for fish, and for poultry and meat. The preparation of sauces by professional cooks is considered a special art, which is not subject to everyone. Sauces can be very moody and unpredictable, and spoil at the very last moment of cooking. Their taste, structure and consistency depend not only on the quantity and quality of the products from which they are prepared, but also on the sequence and manner of their addition. Even slightly overdone with spices, you can irretrievably ruin the taste of the sauce or dish to which it is served. But if you master this art, you can consider yourself a true master. Tar-tar sauce is a very popular classic cold sauce all over the world, served to cold fries, roast beef, seafood and fish dishes. The main ingredients of the tartar sauce are yolks of hard-boiled chicken eggs, olive oil, spices, lemon juice and chopped green onions. There are also simplified variants of tartar sauce, when onion and yolks just mix with sour cream or mayonnaise. Fans of a more acute taste can add to the tar-tar fragrant herbs, capers, garlic and even pickled cucumbers.
Ingredients:- Eggs chicken 3 pcs.
- Mustard 2 tsp.
- Olive oil 50 ml
- Lemon 1 pc.
- Pickled cucumbers 2 pcs.
- Parsley fresh 1 bunch
- Salt 1 pinch
- Step 1 Boil the eggs hard - 10 minutes from the time of boiling. For the tar-tar sauce, only yolks will be needed.
- Step 2 Wipe the yolks through a sieve or knead them carefully.
- Step 3 Add mustard, olive oil, juice of 1 small lemon and a pinch of salt.
- Step 4 Mix all the ingredients well with a whisk until creamy.
- Step 5 Parsley finely chop, we need 1-2 handfuls of greens.
- Step 6 Finely chop 2 small salted cucumbers.
- Step 7 Add the greens and cucumbers to the yolks.
- Step 8 Mix everything thoroughly if the sauce is too thick - add a little olive oil. Tar-tar sauce can be used for dressing salads, for this, add 2-3 tablespoons of boiled water to get the desired consistency of the sauce.