Tartar sauce - 10 recipes at home

Tartar sauce marinade is a famous world sauce that went down in history along with Italian pesto and Mexican guacamole. Tartar sauce can always be found on the shelves of grocery supermarkets, but homemade is much tastier.

Tartar sauce - an excursion into history

The name of the sauce from French is translated as “Tatar sauce”. The French decided to give just such a name to the burning marinade because the Tatars had sharp sabers. And also, for the reason that the Tatar peoples preferred raw beef and pickles.

Different chefs use their secret ingredients in the preparation of this sauce. Some add shallots, some peanut butter. The yolk, traditionally contained in the sauce, has unique nutritional properties. That is why Tartar sauce is not only tasty, but also healthy.

Classic Tartar Sauce

There are hundreds of variations in the performance of the Tartar marinade, but most chefs prefer the classic sauce:

• egg - 3;
• salted gherkins - 3;
• sunflower oil - 120 g;
• pitted olives - 6;
• capers - 5;
• garlic - 1 clove;
• Dijon mustard - 5 tea l .;
• juice of one half of a lemon;
• salt, pepper - a pinch.

Mixing will require a deep container. Two of the three eggs should be boiled, they will need only yolks. Break one egg into a container, put mustard, pour oil. Crush 2 boiled yolks. Blend the mass to homogeneity.

Put the remaining ingredients: chopped capers, gherkins, chopped olives, garlic, pour lemon juice, salt and pepper. Thoroughly break through everything with a blender.

With the addition of pickles

The main rule for the preparation of tartar marinade with pickles is to chop all the vegetables for the marinade with a knife, without the use of auxiliary equipment. So his taste will be richer and more natural.

The recipe for tartar sauce with pickles is as follows:

• pickles - 3-4;
• lemon juice - 1 table. l .;
• sunflower oil - 2 tables. l .;
• greens (optional) - 2 stems;
• mustard - 1 table. l .;
• yolk - 2;
• salt, pepper - according to taste preferences.

Hard-boiled yolks, knead with a fork (can be wiped through a strainer). Put mustard, pour non-aromatic oil, beat well with a mixer. Next, pour lemon juice, sprinkle with salt, pepper, mix.
Chop cucumbers and greens with a knife. Put to other products, stir.

Since everyone cooks marinade to his taste, before using it, you should first try and, if necessary, add the missing ingredients.

Mayonnaise tartare

For this variation of sauce with mayonnaise you will need:

• mayonnaise - 4 tables. l .;
• pickled cucumbers - 100 gr.;
• parsley - 10 gr.;
• lemon juice - to taste;
• green onion - 30 gr.;
• pepper to taste.

Grate pickled cucumbers, or chop with a knife. Pour with mayonnaise. Put a thinly chopped mass of herbs, mix thoroughly with a spoon.

It remains to pour the lemon juice and pepper. Be sure to try it. If the base is too salty, add a small amount of lemon juice.

With sour cream

Another cooking option that is suitable even for children.

For tartare with sour cream, you need to take the following number of products:

• sour cream - 60 gr;
• green onions - 4 feathers;
• oil post. - 60 gr;
• pickled cucumbers - 3;
• yolk - 2 (1 boiled);
• salt - 2 pinches;
• egg white (boiled) - 1;
• vinegar - ½ tea l .;
• mustard - 1 tea l .;
• pepper - according to taste preferences.

Mash both types of yolk (boiled and raw) with a fork. Cut boiled chicken protein, also do with onions and cucumbers.
Pour vinegar into the yolks, add mustard, pour salt, pepper. Stir with a mixer. Carefully pour in vegetable oil without stopping the whipping process. Put onion mixed with protein and cucumbers, stir. Serve to the table.

Traditional fish sauce

This marinade will not interrupt the taste of fish, but rather, harmoniously complement it, make the dish very tender.

You will need:

• mustard - 1 tea l .;
• olive oil - 125 gr. (any non-aromatic can be used);
• lemon (juice) - 1 table. l .;
• egg - 1;
• salt to taste;
• onion greens - 6-10 feathers;
• granulated sugar - 1 tea l .;
• pickled cucumber - 1.

Grind onions and cucumbers. Pour granulated sugar into lemon juice, stir and mix with a blender. Then put half the boiled yolk and beat again. Continuing to whip the mixture at low speed, add vegetable oil. As a result, an average consistency resembling mayonnaise will be released. Put prepared vegetables for it, stir with a spoon and let it brew.

Capers, Parmesan and Mustard Sauce

This is a very interesting combination of ingredients.

The composition includes:

• Parmesan cheese - 50 gr.;
• mayonnaise - 125 gr.;
• green onions - 1 bunch;
• egg (boil) - 1;
• mustard - 1 table. l .;
• capers - 1 table. l .;
• pepper, salt - according to taste preferences.

Knead the yolk with a fork, putting mayonnaise and mustard to it. Add capers, grated Parmesan, finely chopped onion greens. Sprinkle with salt, pepper and leave for an hour.

Jamie Oliver Tartare Sauce Recipe

The taste of the dish depends on the right sauce.

• mayonnaise - 3-4 tables. l .;
• pickled cucumbers (gherkins can be) - 3;
• capers - 1 tea l with a slide;
• canned anchovies - 4;
• parsley - 1 bunch;
• lemon - 1;
• paprika - 1 tea l .;
• olive oil - 1 table. l

Pour all the ingredients except lemon, olive oil and mayonnaise into a blender bowl. Grate the lemon peel in a total mass and chop finely. Add mayonnaise, mix. Squeeze the juice from the lemon into a mixed composition. Sprinkle with paprika and pour over olive oil. Universal sauce is ready.

No eggs added

To prepare this composition, you need a minimum of ingredients. In addition, it cooks quickly, which is very convenient when the cooking time is limited.

• mayonnaise - 200 gr;
• garlic - 1 clove;
• onion feather - 4-6;
• pickled cucumber -1.

The main thing in this cooking option is a sharp knife. Finely chop the garlic, onion and cucumber. Put mayonnaise and mix well. Chill for about half an hour and serve.

With radish and cucumber

Tartar can be made with fresh cucumbers.

• tomatoes - 500 gr.;
• cucumbers - 200 gr.;
• radish - 200 gr.;
• olive oil - 1 tea l .;
• celery - 1 stalk;
• vinegar - 1 table. l .;
• lemon - ½;
• salt, pepper - according to taste preferences.

Puree tomatoes in a blender, seasoning with salt and pepper. Pass through a strainer and send mashed potatoes to the freezer. Stir after an hour and remove again in the cold for 2 hours.

Cucumbers, radishes, celery cut into strips. Combine olive oil with lemon juice and pour into the vegetable mixture.

Get the mashed potatoes from the tomatoes, mix with a fork (it should turn out crumbs) and combine with the bulk with a spoon.

How to cook with salmon?

We prepare the Tartar sauce according to the following original recipe.

The composition of the components:

• salmon (fillet) - 350 gr.;
• olive oil - 30 gr.;
• red onion - 1;
• wine vinegar - 15 g .;
• lemon juice - 15 gr.;
• fresh herbs (parsley, cilantro) - according to taste preferences;
• salt, pepper - according to taste preferences.

Pour vinegar into lemon juice. Chop the onion, add lemon-vinegar marinade. Mash finely chopped greens with salt and pepper. Finely chop the fish fillet and pour onion marinade. Stir with herbs and olive oil.

Homemade Sauce Tips

To make the Tartar sauce marinade delicious and refined like that of famous chefs, contribute to improving the quality and nutritional value of dishes, it is worth remembering a few tricks:

1. To prepare the marinade, it is better to take olive oil (if its presence is generally provided for in the recipe).
2. Greens should be added to the general mixture just before use.
3. Tartar is best stored in glassware with a well-closing lid, in which it can be cooked immediately so that it does not shift later. So it can stand in the refrigerator for 2 to 6 days.
4. Pickled or pickled cucumbers are best cut with a knife, rather than chopped in a blender. The vegetables in the sauce should be felt slices.
5. Serving Tartar for fish or seafood is recommended. It will improve and give a special touch to their taste. But the sauce is no worse than meat.
6. The purchased sauce contains dubious preservatives and acids. Therefore, it is better to cook it yourself.