Homemade tartar sauce: a French classic. How to make Tartar sauce - a classic recipe at home What is tartar sauce served with?

Agree, a delicious gravy can transform any, even ordinary, dish into an exquisite and unique dish. Many experienced housewives, knowing this, always have several different additions to their dishes in their arsenal. These include tartar sauce, prepared at home according to the recipes that I want to offer you today.

It is clear that it will be much faster if you buy ready-made sauce, but believe me, having made your own, homemade, at least once, you will pass by the shelves in the store without regret. Firstly, a homemade product has a richer and piquant taste than an industrial one.

In addition, here's another argument in favor of homemade sauce: based on your own preferences, you can add whatever you want to the gravy! These are various types of peppers and spices, pickles, green onions, other various greens, garlic, capers, olives, pickled mushrooms and other spicy pickles.

How to make tartar sauce at home

I offer you some of the most common gravy recipes. But first, I’ll explain a little about what you can serve it with.

Tartar was originally conceived as a gravy for fish, so, as a rule, its purpose is to complement the taste of fish dishes. It goes well with fried, baked and boiled fish, no matter what.

Sometimes the sauce is served with vegetable and meat dishes, and more recently it has been used to prepare seafood. If you are preparing poultry or roasts, make gravy with garlic.

The main components of French gravy are always the yolk of a boiled egg and vegetable oil. Moreover, the cooking process itself is very reminiscent of what you and I have already done.

Homemade tartar sauce - classic recipe

The classic tartare recipe has become the most popular, but at home it is not limited to any specific framework. Use your imagination and feel free to include other components in its composition, using this option as a basis.

Take:

• Oil – 120 ml.
• Eggs – 3 pcs.
• Olives – 5 large.
• Lemon - half.
• Pickled cucumbers – 2 medium pcs.

How to make classic sauce:

1. Boil two eggs and separate the yolks. Grind them in a bowl, add the remaining raw egg and stir.
2. Carefully and slowly, start adding the oil and immediately beat it with a blender. Add little by little, this is not a time to rush.
3. Add finely chopped cucumbers and olives to the resulting mass, stir with a fork.
4. All that remains is to pour in the juice squeezed from the lemon, pepper and add a little salt. Stir well again and let the gravy cool.

Classic tartar sauce for fish

The extravaganza of taste will not leave even the most sophisticated gourmet indifferent if you prepare tartare with pickled mushrooms and cucumbers for fish. This gravy can be a good addition not only for fish; serve it with ham, nuggets, and boiled meat.

Take:

• Eggs – 4 pcs.
• Pickled cucumber – pcs.
• Sunflower oil – 120 gr.
• Green onions already
• Lemon juice (or vinegar), salt - to taste.

Preparation:

1. Boil two eggs and yolks (grind them into crumbs) and mix them with the remaining two raw ones. Add mustard there, grind and start adding vegetable oil.
2. Pour in a thin stream and immediately beat with a blender, as a result you should get a homogeneous mass.
3. Chop mushrooms, cucumbers, green onions and add sour cream to them. Stir, add salt and sugar and add lemon juice to make the sauce spicier. Pour in a little, stir, taste and add if you see fit.
4. Combine the whipped butter and vegetable mass, stir gently and cool.

A simple recipe for tartar sauce with sour cream and mayonnaise

The most popular recipe for delicious tartare, since all the ingredients are always on hand and it takes very little time.

Take:

• Sour cream 15 - 20% fat, no more - 200 g.
• Mayonnaise – 1 tbsp. spoon.
• Cucumber, salted or pickled – 2 pcs.
• Garlic – a couple of cloves.
• Salt and pepper.

Preparation:

1. Slice (or grate) cucumbers and drain excess juice.
2. Add mayonnaise, salt and pepper, minced garlic to the sour cream, stir and add cucumbers. Stir well again and cool.

Lenten tartar sauce without eggs

On fasting days, you also want something tasty, so I offer you a recipe for a very tasty seasoning without eggs, with mayonnaise.

• Lenten mayonnaise - a glass.
• Capers - teaspoon.
• Pickled cucumbers, already cut - half a glass.
• Green onions - a small bunch.
• Mustard, Dijon - 2 teaspoons.
• Tabasco sauce, ready - to taste.
• Lemon juice – 2 teaspoons.
• Shallot.
• Salt and pepper.

Step-by-step cooking recipe:

1. Add chopped cucumbers, capers, shallots and green onions to mayonnaise.
2. Stir and add mustard, lemon juice, add a few drops of Tabasco and pepper. Taste for salt and add salt if necessary. Stir and set aside to cool.

Homemade tartar sauce with mayonnaise

Sometimes it is advisable to make tartare from mayonnaise, especially if there is a guest on the doorstep or time is a problem. Along the way, you can experiment with the taste of the gravy by adding something unusual for you, for example, olives.

Take:

• Mayonnaise – 250 gr.
• Pickled cucumbers 1 - 2 pcs.
• Capers – 2 tablespoons.
• Garlic – 3 – 5 cloves.
• Mustard, ready – 30 gr.
• Dill - a couple of sprigs.

Preparation:

1. Cut all the vegetables into small cubes and add them to mayonnaise.
2. All that remains is to add mustard, finely chopped dill to the mayonnaise and stir very thoroughly. After this, let the sauce sit in the cold.

How to make tartar sauce with sour cream without mayonnaise - recipe

A rather high-calorie addition to dishes, you can lighten it a little so that you can eat it - and not regret the added kilograms. This cute sauce goes well with fish dishes, beef, and nuggets.

Take:

• Chicken eggs – 3 pcs.
• Mustard, Dijon - 1 large spoon (it can be replaced with regular mustard, but not too spicy).
• Sour cream – 2 spoons.
• Pickled cucumbers – 1 pc.
• Oil - two thirds of a glass.
• Wine vinegar – 1 spoon.
• Capers – 1 spoon.
• Pepper and salt.

Making sour cream tartare:

1. Boil 2 eggs and finely grate their yolks (leave the third egg raw).
2. Add the remaining raw mustard to the boiled yolks and stir.
3. Start adding oil to this mixture. The main thing is to add it in small portions, gradually and immediately beat it with a blender.
4. As a result, you will get a homogeneous mixture, very similar to mayonnaise - the same consistency.
5. Now it's time to add sour cream to the sauce and stir it. Stir with a fork or whisk; no need to beat with a blender anymore.
6. Chop the cucumbers and capers very finely and add to the tartare. Pour in wine vinegar (if desired, replace it with lemon juice), salt and add pepper.
7. Stir one last time and place in the refrigerator to cool and infuse.

Recipe ready vegetable tartar sauce addition

An unusual recipe in which tomato dressing is frozen. Crushed into crumbs, the dressing is added to the ingredients and gives an unexpected taste effect. But if you don’t want to waste time on freezing, put fresh tomatoes in the tartare, but if necessary, try the first option.

Take:

• Tomatoes – 500 gr.
• Radishes and fresh cucumbers – 200 g each.
• Celery - stalk.
• Olive oil – 1 teaspoon.
• Sherry – 100 ml.
• Vinegar, preferably sherry - 1 tbsp. spoon.
• Lemon - half.

Step by step recipe:

1. Chop the tomatoes (it is better to immediately scald them and remove the skin) and grind them in a blender, add vinegar and sherry to them, throw in a little salt and pepper and grind everything into a puree. If you don’t immediately remove the skins from the tomatoes, rub them through a sieve.
2. Place the puree in the freezer for an hour, then remove, stir and freeze again for another two hours.
3. Vegetables - cut radishes, celery and cucumber into thinner strips. Mix oil with lemon juice, add a little pepper and salt, beat with a blender and pour into a bowl with vegetables.
4. Remove the tomato puree from the freezer, break it into crumbs with a fork and mix with the vegetables.

In cooking, the name “tartar” belongs to several dishes. Because of this, confusion sometimes occurs. I have already told you the story of the origin of the name “tartar” above. At first, only the sauce was called tartar, and then, without further ado, French chefs gave this name to other dishes that they considered Tatar.

For example, this name is forever attached to a steak made from raw beef. Then they began to call many other dishes this way. And although this is not tartar sauce, as a bonus I want to offer you a recipe for one of these dishes

Homemade salmon tartare recipe

Take:

• Eggs – 4 pcs.
• Salmon meat – 400 gr.
• Red onion - pcs.
• Capers – 60 gr.
• Sour cream, full fat – 60 gr.
• Oil - tbsp. spoon.
• Basil, parsley - a couple of branches each.
• Lemon juice - teaspoon.
• Salt and pepper.

Preparation:

1. Hard boil the eggs, divide into yolks and whites. Finely cut the salmon tesha into cubes (the tesha is the belly of the fish, the fattest place, if anyone doesn’t know). If you don’t find it ready-made, take salted salmon meat.
2. Chop the red onion very finely, chop the basil, pepper and add a little salt. Pour in lemon juice and oil, stir everything well.
3. Add the salmon to the vegetable dressing, stir and place on a plate. Decorate the perimeter with grated yolk and a separate ring of grated white. Garnish with sprigs of herbs and capers scattered throughout the dish.

How to cook tartare deliciously and correctly

There are several general principles for preparing delicious seasoning; as a rule, they relate to the classic version.

• When preparing the sauce, you should always remember that its “trick” is pieces of finely chopped products - they must be felt in a soft, homogeneous base. Therefore, chop pickles, mushrooms and other ingredients very finely, but never chop them with a blender.
• It is preferable to use olive oil; it will allow you to prepare real tartare; add it literally drop by drop, slowly.
• Another important point: it’s faster and more convenient to beat vegetable oil with a blender, but when you add the additives to the gravy, stir by hand and don’t use the blender anymore.
• Keep in mind that pickles with capers can add just the right amount of salt to the dish, so add salt to the gravy at the very end.
• Be sure to cool the finished sauce and let it brew.
• Gravy prepared at home is stored only for two days, no longer, and always in the refrigerator. In a tightly closed jar, the shelf life increases slightly - up to 5 days.

History of the sauce

Like all classic French dishes, tartar is a sauce with an interesting history of origin. With the light hand of Louis IX, wild Tatar tribes were called tartars. The ferocious and warlike Tatars evoked fear in him and were associated with a semblance of hell.

No one had even seen the representatives of this ethnic group in France, but they were sure that they ate exclusively spicy food, in particular raw beef and pickles.

Therefore, when several centuries ago one of the court chefs had the idea to create a new hot sauce (find out what it is by clicking on the link) and pickled cucumbers, they did not think long. That’s what they called it - tartare, in full confidence that such a sauce is a symbol of nomadic cuisine.

There was no one to object, but I liked the spicy exotic taste of the seasoning. And soon it became popular not only among the French, but throughout the world.

Dishes invented in other countries are not a novelty for us today, and we have long learned to contribute to recipes for preparing delicious tartar sauce. And if you know something new, share it in the comments, I will be very grateful to you. With love... Galina Nekrasova.

Tartar sauce is a national dish of French cuisine. The name of the dish is translated from Old French as “same as the Tatars” or “Tatar”. Since ancient times, the French have prepared Tartar both for everyday menus and for festive occasions, being confident that the sauce reflects the true character of the Tatar - bright and piquant.

Currently, there are many recipes for Tartar sauce for every taste. In each of them, the main point is one - the correct consistency. It is important to prepare the ingredients correctly, and a blender will help make the Tartar sauce light and thick.

Cold tartare is served with fried meat or fish dishes. And the biggest gourmets combine this dish with slices of crispy potatoes.

Classic recipe for Tartar sauce

The classic version of the dish can be easily prepared at home. The recipe doesn’t take much time and always comes in handy as an excellent addition to fish or game, especially when guests are already on the doorstep!

Cooking time – 15 minutes.

Ingredients:

• chicken eggs – 3 pcs;
• olive oil – 100 ml;
• green olives – 8 pcs;
• pickled cucumbers – 260 gr;
• mustard – 2 tablespoons;
• lemon juice – 2 tablespoons;
• garlic – 1 clove;
• parsley – 30 gr;
• salt pepper.

Let's start cooking:

1. Boil 2 eggs. Separate the yolk from the white and mash in a small but deep plate. Take the remaining raw egg and separate the yolk. Send it to the boiled yolks. Stir.
2. Finely chop the pickled cucumbers and olives into cubes. Chop the garlic and parsley.
3. Let's start mixing the ingredients. Place the egg mixture in a blender, add olive oil, mustard, lemon juice, salt and pepper. Whisk. You should get a creamy consistency of a pale yellow color.
4. Add chopped vegetables to the yolks. Stir with a spoon.
5. Serve Tartar sauce with culinary masterpieces made from meat or fish.

Tartar sauce with avocado and salmon

It is difficult to find a combination of products more favorable for the vitality of the body. Avocado contains potassium, vitamin B2 and iron. Salmon is an excellent source of healthy fats.

This recipe will help girls and women restore the beauty of their hair and nails.

Ingredients:

• salmon – 100 gr;
• avocado – 200 gr;
• parsley – 30 gr;
• egg – 1 pc;
• garlic – 2 cloves;
• lemon juice – 1 tbsp. spoon;
• salt, pepper - to taste.

Let's start cooking:

1. Finely chop the salmon into pieces. Add finely chopped garlic and parsley. Marinate with lemon juice, salt and pepper.
2. Peel the avocado, divide into pieces and place in a blender. Beat for 3-4 minutes.
3. Separate the egg yolk from the white and add to the avocado. Beat until smooth. Add salmon and stir.
4. This Tartar sauce can be served as a dish on its own or in addition to any side dish.

Tartar sauce according to Dukan

The ingredients that make up the base of Tartar sauce correspond to the famous low-carb diet of Pierre Dukan. You can decorate and diversify your diet without harming your figure.

Ingredients:

• low-fat yogurt without additives – 150 g;
• gherkins – 3 pcs;
• dill – 10 g;
• vinegar – 0.5 tsp;
• garlic – 2 cloves;
• ground black pepper, salt - to taste.

Preparation:

1. Grate the gherkins on a fine grater and place in a bowl. Add yogurt, spices and vinegar. Stir.
2. Chop the garlic, chop the dill and add to the white mixture.
3. Let stand in the refrigerator for 20 minutes.

Tartar sauce for raw foodists

A raw food diet is a strict nutritional system, but healthy. Even for such a selective menu, you can choose a suitable Tartar sauce recipe.

Cooking time – 25 minutes.

Ingredients:

• lightly salted cucumbers – 150 g;
• green onions – 30 g;
• dill – 20 gr;
• turmeric – 0.5 tsp;
• sunflower sprouts – 4 tbsp;
• brine – 4 tbsp;
• dry mustard – 1 tsp;
• olive oil – 1 tbsp.

Let's start cooking:

1. Chop the onion and dill. Cut the cucumbers into squares.
2. Wash the sunflower sprouts and add to the blender. There is also olive oil, brine, turmeric and mustard. Beat until smooth.
3. Combine the prepared sprouts with cucumbers and herbs.
4. Serve in addition to fresh vegetable salads.

Tartar sauce with mayonnaise

This option will be combined with festive delights. Mayonnaise will give the sauce a bright and expressive taste. It is worth giving preference to low-fat mayonnaise - no more than 65%.

Cooking time – 5 minutes.

Ingredients:

• mayonnaise – 130 gr;
• lightly salted cucumbers – 110 g;
• mustard - to taste;
• olives – 7 pcs;
• dill – 20 gr;
• garlic – 1 clove;
• salt pepper.

Let's start cooking:

1. Chop the olives and cucumbers and place in a deep bowl. Add salt, pepper, dill and chopped garlic.
2. Mix mustard with mayonnaise. Add to vegetables. Whisk.
3. Serve in a gravy boat. This Tartare goes well with baked fish.

Curd Tartar sauce

Cottage cheese is an unusual product for Tartar. But who would have thought that it could become a wonderful basis for this dish. In addition, cottage cheese of the correct fat content will help the sauce maintain its ideal consistency.

Cooking time – 30 minutes.

Ingredients:

• cottage cheese 5% – 200 gr;
• egg – 1 pc;
• dill – 30 gr;
• sour cream 25% – 2 tbsp;
• salt pepper.

Preparation:

1. Separate the yolk from the white and combine with cottage cheese. Add sour cream. Beat the resulting mass using a blender or mixer.
2. Finely chop the dill. Add to cottage cheese. Season with salt and pepper.
3. Place in the refrigerator for 15 minutes.
4. Serve curd tartare in portioned bowls.

Tartar sauce with pickled mushrooms

This is an equally interesting recipe with a good combination of ingredients. Marinated mushrooms will decorate any dish and give it a pleasant aroma.

Cooking time – 40 minutes.

Ingredients:

• chicken eggs – 3 pcs;
• any pickled mushrooms – 150 g;
• lightly salted cucumbers – 100 g;
• olive oil – 1 tbsp;
• garlic – 2 cloves;
• green onions – 30 g;
• salt, pepper - to taste.

Preparation:

1. Boil the eggs. Separate the yolks into a bowl, add spices and mix with olive oil.
2. Finely chop the green onions and garlic.
3. Chop the cucumbers into small cubes. Chop the mushrooms.
4. Combine everything in a bowl. Add greens. Stir until smooth.
5. Let the sauce sit in the refrigerator for 20 minutes. Serve with fish dishes.

Garlic Tartar Sauce

Garlic Tartar is known for its extravagant taste. This recipe is common in the West of France. The French serve this sauce for any meal - lunch, dinner or even breakfast!

Cooking time – 20 minutes.

Ingredients:

• garlic – 3 cloves;
• mayonnaise – 2 tbsp;
• sour cream – 1 tbsp;
• pickled cucumber – 60 g;
• dill – 10 g;
• salt, pepper - to taste.

Let's start cooking:

1. Chop the garlic.
2. Grate the pickled cucumber on a fine grater.
3. Mix mayonnaise with sour cream. Add to cucumber with garlic and dill. Add salt and pepper.
4. Mix the ingredients carefully. Garlic Tartar is ready!

Tartar sauce with potatoes

Potato Tartar first appeared in northern Europe. Potatoes suit the taste of the sauce and complement boiled fish dishes.

garlic – 3 cloves;

dry paprika, salt - to taste.

Let's start cooking:

1. Boil the eggs. Mash the yolks in a deep bowl. Add dry paprika and salt.
2. Boil potatoes until soft. Place in a blender. Add olive oil, garlic and beat for 2 minutes.
3. Add the yolks to the potatoes and stir.
4. Chop the green onions to garnish the sauce.

Tartar cheese sauce

A good cheese combines 2 favorable qualities - benefits and wonderful taste. The product is rich in calcium and proteins that the body needs.

Serve Cheese Tartar with roast or vegetables.

Cooking time – 30 minutes.

seasonings - to taste.

Preparation:

1. Combine soft cheese, mayonnaise and sour cream in a blender. Add seasonings. Beat until creamy.
2. Finely chop the pickled cucumber and onion. Add to cheese and stir.
3. Let stand in the refrigerator for 10-15 minutes.

Tartar sauce is a classic cold sauce made from green onions, vegetable oil, and hard-boiled yolk. This is a traditional dish of French cuisine. The history of the sauce is associated with King Louis IX, who, after a clash with the Tatars in the crusade, gave the order to obtain a recipe for a concoction made from milk and herbs, which, in his opinion, filled warriors with strength. The cook had no choice but to find out the secret ingredients and the principle of preparing the dish. This is how cold French sauce was born. Currently, it is served with crustaceans and fish, meat, and poultry dishes.

Thanks to its composition, rich in vitamins A, B, E, PP, zinc, iron, phosphorus, potassium, calcium, magnesium, sodium, tartar sauce strengthens the heart, blood vessels, muscles and immunity.

Beneficial features

Today, there are many modifications to the preparation of tartar sauce. It is made on the basis of sour cream and mayonnaise, tomatoes and mozzarella, salmon, turkey, and beef. At the same time, anyone can change the classic ingredient composition and add something of their own. The result is a new dish that serves as an addition to breakfast, lunch or dinner.

A small number of components, ease of preparation, excellent taste are the main advantages of tartar sauce. The product can be an excellent alternative to regular mustard, mayonnaise and ketchup. The consistency of the sauce depends on the dish with which it will be served and the individual preferences of the cook. Tartar can have a liquid or thick structure. Interestingly, the modern recipe for making cold sauce is no different from the original one.

The beneficial properties of a French dish depend on its ingredient composition. In the classic version, tartar sauce is made from chicken eggs, onions, vegetable oil with the addition of salt and pepper. The original components are not heated, so after cooking (cutting, whipping) they retain up to 90% of their beneficial properties.

Advantages of green onions:

• restores metabolism, covers the lack of vitamin C in the body;
• inhibits the growth of bacteria, in particular dysentery, tonsillitis, tuberculosis, diphtheria, improves immunity, disinfects the oral cavity;
• promotes hematopoietic processes;
• stimulates the activity of the heart muscle;
• improves the reproductive function of women, the condition of teeth and gums;
• strengthens nails, resists excessive hair loss.

Green onions are a source of beta-carotene, thiamine, riboflavin, niacin, folic, ascorbic acids, tocopherol, chlorophyll, phytoncides, quercetin, potassium, phosphorus, sulfur. These compounds support the normal functioning of the heart, genitourinary, and immune systems, and prevent vitamin deficiency.

Beneficial properties of vegetable (olive) oil:

• promotes the healing of gastrointestinal ulcers, improves the functioning of the liver, stomach and intestines;
• supports the health of the heart and blood vessels, prevents the deposition and destroys existing atherosclerotic plaques, which lead to the development of heart attack, stroke, and cancer;
• prevents calcium loss;
• normalizes blood pressure;
• maintains the youth of the body.

First of all, olive oil is a source of monounsaturated fatty acids (oleic, linoleic), which help reduce the level of “bad cholesterol”. In addition, the product owes its beneficial properties to polyphenols, tocopherols, squalene, sterol, vitamins A, D, E. Vegetable oil has a choleretic, immunostimulating, anti-inflammatory and mild laxative effect.

Benefits of chicken eggs:

• reduce cholesterol levels;
• normalize liver function;
• maintain visual acuity;
• improve the functioning of brain cells;
• prevent the occurrence of cataracts;
• participate in blood formation;
• strengthen bone tissue and help build muscle mass.

A chicken egg is a supplier of complete, easily digestible protein, leucine, vitamins A, B, E, D, phosphorus, iron, calcium, selenium, magnesium, potassium to the human body. The product is well absorbed in the presence of greens.

Thus, tartar, which contains the above ingredients, is a symbiosis of nutrients necessary for the normal functioning of the body. The sauce has all the beneficial properties of the original products and retains its nutritional value for 2 days. However, with each passing hour, the benefits of the dish weaken, so in order to saturate the body with nutrients, it is recommended to eat it immediately after cooking.

Harm and contraindications

The sauce poses a health hazard in the following cases: in the presence of an allergy to a component of the final product, diseases of the digestive tract (gastroduodenitis, esophagitis, gastritis, stomach ulcers, biliary dyskinesia, cholecystitis, colitis), hypertension, atherosclerosis, after the expiration date. In addition, it is not recommended to eat French cuisine for people suffering from obesity.

Remember, tartar sauce is a high-calorie product, 100 g of which contains from 230 to 460 kcal (depending on the ingredient composition), 0.9 g of proteins, 7 g of carbohydrates, 48 ​​g of fat. Therefore, it is excluded from the diet when losing weight. Otherwise, it will stimulate weight gain.

Store-bought sauce is a less safe product than homemade sauce. In most cases, to increase the shelf life of the dressing, tartar manufacturers resort to tricks and include preservatives, acids, and food additives that are harmful to the human body. Therefore, it is recommended to replace store-bought French sauce with homemade one. In this case, you can be confident in the quality of the raw materials and the finished product, as well as experiment with taste. In addition to the main ingredients, it is permissible to add pickled cucumber, olives, blue cheese and capers to the product.

Cooking variations

French sauce adds piquancy to main dishes and is suitable for seasoning fried fish, meat, steak, and roast beef. Perfectly enhances the taste of seafood (lobsters, shrimp, squid), and is also suitable for improving the gastronomic properties of fresh and baked vegetables.

Currently, tartar has entered the “elite” of the most famous sauces in the world, among which are French Aioli, American Thousand Islands, Italian Pesto, and Mexican Guacomole.

Cooking variations:

1. Classic tartar sauce. Ingredients: 500 g of mayonnaise and sour cream, 30 g of dill, 80 ml of white semi-sweet wine, 4 pieces of boiled egg yolks, 200 g of pickled cucumbers (gherkins), 80 g of capers. Wash greens and vegetables and cut into small strips. Place boiled egg yolks, sour cream and mayonnaise in a blender bowl, beat until smooth, while gradually adding wine. Add chopped herbs, cucumbers and capers to the resulting base. Mix the contents thoroughly. To improve the taste, add boiled pork, shrimp or fish to the sauce.
2. Lean. Ingredients: 100 g grated cucumbers, 200 ml mayonnaise, 10 g chopped shallots, 5 g capers, 10 ml mustard, 10 ml lemon juice, 30 g green onions, Tabasco, salt, pepper. Mix all ingredients and leave the sauce to steep in the refrigerator. Serve chilled.
3. Made from tomatoes and cheese. Ingredients: 8 olives, 30 g croutons, 2 basil stalks, 30 ml olive oil, 4 ripe tomatoes, 125 ml cream, 125 g mozzarella, salt, pepper. Cut the tomatoes into quarters, remove the seeds and finely chop. Remove the pit from the olives and divide into 2 parts. Remove leaves from basil branches and chop. Combine greens, tomatoes, olives, salt, pepper, sprinkle with olive oil (15 ml).

Beat the cream and a ball of mozzarella cheese in a blender until smooth. Season the resulting mass with salt and pepper, and put it in a cool place to infuse. After an hour, remove the dressing from the refrigerator. Divide the basil, olive and tomato base into martini glasses. Add some croutons. Place an airy cream of cream and mozzarella on top of the vegetable pillow and sprinkle with olive oil.

1. From salmon (or other red fish). Ingredients: 8 basil leaves, 8 pcs chicken eggs, 50 g parsley, 120 g capers, 800 g salmon stew, 10 ml lemon juice, 2 pcs red onion, 120 g sour cream, 25% fat, 30 ml olive oil, salt, pepper black ground. Cut the fish fillet into strips 5 mm thick, then into cubes. Boil the eggs, remove the shells. Separate the yolks from the whites and grate them separately.

Peel the red onion, chop it together with basil, add salt and pepper. Add fish, lemon juice, olive oil to the contents. Place the tartare on a plate using a cooking ring. Distribute grated yolks and whites around the perimeter, then a layer of parsley, onion, capers. Place sour cream on top of the sauce.

1. From turkey. Ingredients: 3 pickled cucumbers, 15 ml mustard, 2 green onions, 10 g capers, 600 g turkey, parsley stem, garlic clove, 80 ml olive oil, 10 g capers, 3 egg yolks, 1 onion lemon, 12 pieces of toast, salt, pepper, paprika. Boil the meat until tender, pass through a meat grinder, add salt and pepper. Chop cucumbers, capers, anchovies, onions and garlic and add to the minced meat. Stir paprika, parsley, yolks, lemon juice, mustard, and olive oil into the resulting mass. Serve the sauce with toast.

Before presentation, the tartare is pre-cooled. It should not be heated as this will ruin the taste of the dish.

The shelf life of homemade sauce does not exceed 2 days. Tartar is stored in the refrigerator in a glass container, tightly closed with a lid. Store-bought sauces contain preservatives, so they retain their taste even at room temperature for 2-3 months. However, such a product does not benefit the body, but rather, on the contrary, acts as a symbiosis of harmful chemical additives.

1. Tartar can be given to children over 5 years of age, provided it is made with low-fat sour cream.
2. If large-sized cucumbers are used, they are first cleared of their tin skins. To prepare tartare, only the pulp is used, without peel or seeds.
3. Chicken eggs, like all ingredients, must be fresh. Otherwise, you can get poisoning and intoxication of the body.
4. To prepare tartare, you should use only pickled cucumbers. Homemade preparations in which vegetables are closed due to fermentation can spoil the taste of the sauce, as they will give it bitterness.
5. Tartar is salted at the end, since capers, cucumbers and olives can release some salt.

A distinctive feature of French sauce is its heterogeneous consistency. Essentially, tartare is a creamy, tender base containing small pieces of vegetables. It is customary to serve it in a gravy boat or pour it over a dish.

Conclusion

Tartar is a classic sauce of French cuisine that has gained wide popularity in the world, like Pesto, Guacomole, and Ayole. In the classic version, it is prepared on the basis of green onions, yolk and olive oil. At the same time, there are many variations in creating the sauce: from red fish, turkey, tomatoes and cheese.

It is interesting that the liquid seasoning owes its name to the Tatars, who had a reputation for being a hot-tempered people. The piquant, burning taste of the sauce better than ever highlights the strong-willed qualities of the people of the Turkic language group, who are ready to use sharply sharpened sabers every second.

In moderate quantities (up to 50 g per day), homemade tartar has a beneficial effect on the human body: strengthens bone tissue, improves the process of hematopoiesis, increases protective potential, restores the emotional background, stimulates the formation of new nerve cells, and is an antiviral agent. In addition, French sauce removes toxins, cholesterol, normalizes fat and protein metabolism, and speeds up metabolism. The piquant hot gravy helps overcome anemia, resists the development of cataracts, stimulates taste buds, and stimulates appetite. Due to the presence of green onions in the composition, tartar serves as a natural antiviral agent and is recommended for consumption in the autumn-spring period, the season of colds.

Due to its high fat content, the sauce contributes to the gain of extra pounds. Therefore, obese people, as well as people with gastrointestinal diseases and allergies to the original ingredients, should avoid eating the dish.

Greetings, dear readers of my blog dedicated to cooking! Today we will prepare a quick recipe for tartar sauce at home, we have included everything you need for quick and easy preparation.

The sauce can transform any dish, fill it with additional shades of taste, make it memorable and rich. Classic tartare is a great accompaniment to fish. I advise you to make it at home and get a tasty option while saving money.

Ingredients:

1. Parsley – 3 pcs.

2. Green onions – 2 pcs.

3. Pickled cucumbers – 2 pcs.

4. Egg yolk – 1 pc.

5. Lemon juice – 1 tbsp. spoon

6. Mustard – 1 tbsp. spoon

7. Vegetable oil – 100 ml.

8. Salt - to taste

9. Pepper - to taste

Cooking method:

1. Now the warm season has come and fresh greens have appeared, which have already absorbed the first rays of the sun and carry many benefits and vitamins. It must be washed well under running water.

2. Finely chop the green onions and add them to the parsley in the bowl of an immersion blender. More about this ingredient.

3. For cooking, I use pickled small cucumbers - gherkins. In principle, you can make sauce with pickles from your own winter supplies. But then take into account their sizes and recalculate the quantity. I chop the gherkins quite large and send them to the greens.

4. I only need the yolk from the egg, so I carefully separate it from the white and also add it to the rest of the ingredients.

5. Now I add mustard there too

6. Add lemon juice.

7. Add salt and pepper to taste.

8. Now add any vegetable oil. I use sunflower, but you can also use olive, which will give the sauce a unique aroma.

9. For mixing, I use an immersion blender with an attachment for mayonnaise and sauces. If you don't have one, you can use a regular nozzle.

As a last resort, the sauce can be made with a regular masher, but this will take much longer, since a uniform consistency is required. Now the sauce is ready and can be served with any dishes, especially fish. Enjoy your meal!

As you can see, the sauce recipe is simple and quite affordable. Tartar sauce is often prepared with mayonnaise, which simplifies the process even more. Instead, we use mustard, yolk, lemon juice and oil - the ingredients for.

An unusual option is made with sour cream. It removes the bitterness and makes a more delicate, creamy version, which is not typical for this sauce, but is also very tasty. The greenery gives the dressing a beautiful appearance.

In classic French cuisine, where this recipe comes from, a hard-boiled yolk is used. In addition to fish, the sauce goes well with cold roasts and roast beef.

Lemon juice in the recipe can be replaced with wine vinegar.

If you liked the recipe, subscribe to the blog news and see other options for adding main dishes. With them you can diversify the table, make it more interesting and tasty. Leave your reviews and impressions in the comments below the article. See you soon, dear readers!

Tartar sauce - probably every person has heard this phrase at least once in their life. But we think not everyone knows why it has such a name. And, moreover, not everyone knows its excellent taste. French in origin, the sauce is distinguished by the sharpness and sharpness inherent in the sharp sabers of the nomadic Tatars. And what can we say about the method of preparing the sauce at home?

Tartar sauce is an excellent cold addition to dishes of meat, poultry and fish, seafood and a variety of vegetables, as well as pasta. It is suitable as the main sauce for making pizza and shawarma. There are quite a lot of sauce options, it all depends on the preferences of the cook. At home, cooking will take you a minimum amount of time. Simple recipes will bring joy with an inexpensive set of products.

Basis for making any tartar sauce

There is a list of components that will be present in any “tartar”. They are all natural and affordable:

• egg yolks;
• vegetable oil,
• pickles;
• fresh herbs;
• salt;
• ground pepper;
• lemon juice.

The benefits of Tatar sauce

All the beneficial properties of each component are transferred into the sauce, turning it into a valuable product.

Chicken egg yolks enrich us with a large number of minerals and trace elements - calcium, potassium, chlorine, phosphorus, iron, sodium, magnesium, etc. In addition, egg yolk is a storehouse of vitamins. Even boiled eggs contain 13 vitamins. Among them are:

• B vitamins (B1, B12), which improve the functioning of the nervous system, hematopoietic organs (red bone marrow), metabolic processes throughout the body;
• Vitamin E is a natural antioxidant. Increases immunity, helps strengthen muscles, helps the body survive stress and heavy loads without consequences.

The hormones contained in the yolk (lutein, choline, melatonin) will maintain your vision, the distribution of fat in the subcutaneous fat, and make your skin younger.

Vegetable oil contains a lot of vitamins A, D and E, essential linoleic acid - vitamin F. The beneficial substances contained in the oil in large quantities will increase the resistance of the defenses and prevent many chronic diseases of the gastrointestinal tract.

Everyone knows about the benefits of fresh herbs, spices and lemon juice from school. In a word, they bring us health.

To prepare it we will need:

• boiled egg yolks - 2 pieces;
• pickled cucumbers (it’s better to take small ones) - 40 or 50 grams;
• vegetable (deodorized sunflower) oil - 30 milliliters;
• lemon juice - 1 tablespoon (a little less is possible);
• fresh herbs (green onions, dill, parsley, cilantro) - 3 or 4 sprigs;
• ready mustard - about 1 tablespoon;
• salt and pepper - to taste.

Tartar sauce recipecooking at home:

Firstly. Remove the shell from hard-boiled eggs. We leave the yolks for later use, and remove the whites; we won’t need them here.

Secondly. Grind all the yolks with a fork or through a sieve with salt until smooth.

Third. After adding the mustard, mix and slowly pour in the sunflower oil, whisking everything with a mixer. You should get a white mass with the consistency of thick sour cream.

Fourthly. Add lemon juice and pepper. Whisk.

Fifthly. Mix chopped or coarsely grated cucumbers, as well as finely chopped herbs, into the finished mass.

You, of course, can increase or decrease the amount of seasonings added (cucumbers, herbs or peppers) at your discretion. It will be tastier if you add the greens just before serving. For gourmets, we can recommend adding garlic for spiciness.

That's it, the sauce is ready! We cooked it on average for 30-35 minutes. It is a medium-calorie product (about 350 kilocalories).

Store the sauce in a tightly closed container (preferably in a glass jar with a lid) in the refrigerator for two days, no more.

Tartar sauce with pickles and sour cream

This recipe for tartar sauce differs from the classic one only in that instead of pickled cucumbers we take pickled cucumbers, and add sour cream to give a more delicate taste. It doesn’t take much time to prepare – about 20 minutes. Calorie content is average.

The product range includes:

• chicken eggs - 4 pieces;
• sour cream (at least 20 percent fat content) - 120 grams;
• sunflower or olive oil - 1 tablespoon;
• mustard powder - 1 teaspoon;
• pickled cucumbers - 60 grams;
• juice of half a lemon;
• green onions, pepper, salt, garlic - to taste.

Let's start cooking:

1. First, grind the yolk with salt, powdered sugar, black pepper, lemon juice and wine with a fork.
2. Add mayonnaise, mustard, finely chopped herbs, cucumbers and capers.
3. Add chopped green shallots at the end.
4. Mix everything well.

Fish tartare (for salmon)

Product composition:

• olive oil - 30 milliliters;
• red onion - one medium onion;
• lemon juice - 20 milliliters;
• wine vinegar - 20 milliliters;
• cilantro, parsley, dill - 2 sprigs each;
• salt, ground black pepper - to taste.

We will spend 20-25 minutes making the sauce. The calorie content of the dish is 547 kilocalories.

So let's get started:

1. Finely chop the red onion.
2. Chop the herbs and rub them with salt and pepper.
3. In a separate container, mix wine vinegar and lemon juice and pour it over the onions.
4. Let the onion marinate for ten minutes.
5. Cut the pre-salted salmon fillet, not subject to heat treatment, into small strips.
6. Pour marinade with onions onto the chopped fillet, add herbs and oil.
7. Mix everything and serve as a separate dish.

Universal Tatar sauce (simplified tartar sauce)

The easiest and fastest way to make sauce at home:

1. Buy mayonnaise at the store;
2. Grind 3-4 boiled egg yolks with salt and pepper to taste;
3. Mix mayonnaise, yolks and chopped herbs to form a homogeneous mass.