- egg yolks - 2 Pieces (cooked)
- egg yolk - 1 Piece (raw)
- olive oil - 2/3 Glass
- dill - 1 teaspoon
- wine vinegar - 1 st. a spoon
- black pepper - 1 piece (to taste)
Tartare (French Tartare sauce) is a classic French cold sauce that is served to various dishes to give a special taste. The recipe for tartar sauce was discovered in the 19th century by French chefs. It is believed that the name of this sauce was given during the crusades, in which King Louis IX participated. The sauce was named after the nomadic army of the Tatars. To date, tartar sauce is one of the most popular and widespread sauces along with pesto, aioli, salsa, ketchup and soy sauce. Tartar sauce is usually served with fish and seafood dishes. This sauce is also very well combined with meat and vegetable dishes. They season with cold roast, boiled tongue, ham and roast beef. Recipe: To prepare the tartar sauce, egg yolks are ground with black pepper, salt, lemon juice or wine vinegar. Then, olive oil is gradually introduced into the resulting mixture. At the end of the preparation, the ground dill (or green onion) is added to the sauce and mixed. Tartar sauce is recommended to be served with fried fish, as well as seafood: shrimps, squid, octopus and lobsters.
Servings: 3