Method for cooking tartar sauce. Tartar sauce: Cooking recipes at home. Features of the recipe cooking sauce "Tartar"

Alexander Gushchin

For the taste, I do not pass, and it will be hot :)

Content

By appearance Looks like mayonnaise, but there is a significant difference - an unusual combination of flavors. Piquancy with sourness makes the famous French cuisine sauce perfect addition to fish or meat, and everything that falls under the definition of "fresh". Want to turn steam cutlets in an appetizing dish? Serve them to the table with the tartar!

What is Tartar Sauce

For the first time, the description of the recipe appeared in the book "Culinary Travel Guide". Her author, Auguste Ecskefier, outlined in detail the foundation: what to take how to grind and mix the ingredients. No need to fry anything, make a fragrant gravy to meat, fish dishes, a bird can quickly. Tartar sauce is a cold sauce that is prepared on the basis of cooked twisted chicken yolks and vegetable oil. To give him different shades of taste, the recipes improve the addition of green onions, salt cucumbers, olives, capers, garlic.

Tartar Sauce - Composition

You can use different products as desired: Some for fill (liquid base), others - for cutting with pieces. To get a delicate consistency, egg yolks and oil should be mixed up to the state of the emulsion. The classical technology suggests that the tartar sauce includes boiled yolks, but if there is no doubt in the freshness of the product, you can take raw. More often than other components in the recipe of this famous gravy can be found sour cream, salted cucumbers, olives or capers. Make taste more spicy helps Adding mustard, vinegar, spices, lemon juice.

Tartar sauce - recipe at home

Find on the store store a jar or bag with a finished sauce will not be much difficulty, but will it compare with the taste of what is cooked with your own hands? The recipe for Sauce Tartar does not imply special difficulties: affordable products, simple actionsWhen you need to grind a blender or finely cut some ingredients so that they feel during the food. Next, it will remain well mixed and get a delicious additive to sea or river fish, roast bent, lamb, chicken, shrimp. Storage condition of home tartar - refrigerator, and no more than five days.

Tartar Sauce - Classic Recipe

• Cooking time: 35 minutes.
• Number of portions: 10 persons.
• Calorie dish: 346 kcal.
• Purpose: Lunch, dinner.
• Kitchen: French.

It costs once to try and learn how to make this rich addition with a spicy taste to many dishes - buy shopping no longer wants to buy. Choosing a classic tartar-sauce recipe, you will provide yourself with an excellent addition to dinner for a number of reasons. The first is a universal journey that transforms the taste of any dish and make it appetizing. The second is the ability to do the basis, and if in the future it wants to experiment, then you can replace some products and get a sauce with a different tint of taste.

Ingredients:

• eggs - 4 pcs.;
• sour cream - 120 g;
• olive oil - 1 tbsp. the spoon;
• mustard (powder) - 1 h. spoon;
• salted cucumbers - 60 g;
• green onions - 20 g;
• lemon - 0.5 pcs;
• salt, pepper, vinegar - to taste.

Cooking method:

1. Take 2 eggs, weld the screw, and then clean the shell, separating proteins and yolks. The latter is to be confused with two raw yolks, mustard powder. Constantly whipping the mixture, pour the olive oil with a thin ridge.
2. Finely cut the salted cucumbers, green onions, boiled squirrels. Mix the foods with sour cream by adding spices and seasonings to taste.
3. Take a bowl of whipped yolks, pour to crushed products, squeeze lemon juice, and mix well to a homogeneous consistency.
4. Before serving to the table, pour it into the sauce or immediately decompose the portion on the plates.

Tartar sauce - Recipe with salty cucumbers

• Number of portions: 6 persons.
• Calorie dish: 330 kcal.
• Purpose: Lunch, dinner.
• Kitchen: French.
• The complexity of cooking: average.

How to cook tartar, so that it happened delicious and did not have to mess around for a long time in the kitchen? The win-win version, especially if a fish dish is provided in the everyday or festive menu, is a tartar sauce recipe with salt cucumbers. Marinated cucumbers are suitable, it is desirable not very watery so that the fifty retain their consistency. This recipe has the highest percentage of similarity with the classic option, but to taste the sauce will get more sharp and thick.

Ingredients:

• sour cream (20% fat) - 200 ml;
• mayonnaise - 20 g;
• salted or pickled cucumbers - 2 pcs.;
• garlic - 3 teeth;
• pepper, salt - to taste.

Cooking method:

1. Take the cucumbers of the average size, if possible, remove the peel, finely cut and squeeze the juice.
2. Next you need to carefully beat the sour cream, mayonnaise, pepper, salt.
3. Garlic is better chopped by little pieces, pour into the whipped sour cream, add the rest of the components, mix well.
4. Before serving to the table, give the sauce about half an hour, but this is not a prerequisite.

Salmon Tartar

• Cooking time: 25 minutes.
• Number of portions: 8 persons.
• Calorie dishes: 547 kcal.
• Purpose: Lunch, dinner.
• Kitchen: French.
• The complexity of cooking: average.

Fresh, salty, marinated products are a range for culinary experiments or how to prepare a tartar with one taste. The finished sauce has such a seductive view that even the photo awakens the desire to immediately taste the French dish. However, gourmets, high-cuisine connoisseurs prefer a delicious tartar of salmon. Gentle fillet is asked without heat treatment, and served with spices and marinade as an independent cold snack.

Ingredients:

• salmon fillet (salmon) - 350 g;
• olive oil - 30 ml;
• red bow - 1 head;
• lemon juice - 20 ml;
• wine vinegar - 20 ml;
• parsley, Kinza - 0.5 beam;
• pepper, salt - to taste.

Cooking method:

1. Finely chopped red onions, fresh greens, which is then well confused with pepper, salt.
2. Separately mix vinegar with lemon juice, pouring to pour into the bow, marine about 10 minutes.
3. Cut into small cubes fish fillet, mix with onion marinade.
4. Add to the bowl of a broken greens, vegetable oil, Mix it all times.

Tartar Sauce for Fish

• Cooking time: 20 minutes.
• Number of portions: 12 persons.
• Calorie dish: 1260 kcal.
• Purpose: Lunch, dinner.
• Kitchen: French.
• The complexity of cooking: average.

A simple tartar recipe, to prepare which can every beginner cook, ready to attach a little patience. The finished cold dish of French cuisine will be perfectly combined with sea or river fishSeafood. If you plan to prepare to serve a fried halibut or squid to serve to dinner, then the treats should be supplemented with a thick tartar sauce for fish: guests will be delighted with this culinary duet.

Ingredients:

• eggs - 2 pcs.
• sour cream - 250 ml;
• mayonnaise - 250 g;
• marinated cucumbers - 100 g;
• cappers - 40 grams;
• white wine - 40 ml;
• dill - 4-5 twigs.

Cooking method:

1. Boil eggs, separate yolks from proteins.
2. Cappers and pickled roots cut into small cubes, dill twigs to crush.
3. Boiled yolks, sour cream, mayonnaise to beat the blender, gradually pouring wine.
4. As a beating, a homogeneous mass should be obtained in which the crushed ingredients should be pouring. All products thoroughly mix.
5. Feed to the table Cold sauce can separately. Or you need to lay it on top of each piece of fish as fill.

Tartar sauce - Recipe with mayonnaise

• Cooking time: 30 minutes.
• Number of portions: 10 persons.
• Calorie dish: 630 kcal.
• Purpose: Lunch, dinner.
• Kitchen: French.
• The complexity of cooking: average.

Want to learn a simplified version of the famous dish? Then choose a tartar tartar sauce recipe with mayonnaise and proceed to business. Buy such an in the store will not work, but if you do it yourself, it will be able to be a model of how even the usual cutlets, fish, mushrooms or vegetables on a pair can easily turn into an appetizing treat. Four and useful - this is a couple of arguments to complement the menu and get enthusiastic reviews.

Ingredients:

• mayonnaise - 200 g;
• marinated Cornishons - 4-5 pcs.;
• mustard - 25 g;
• garlic - 4 teeth;
• dill - 3 twigs.

Cooking method:

1. Marinated rootes (cucumbers) crush, cut into small cubes. Choise the twigs of dill, rub with the garlic extinced through the press.
2. To get the main component - fill - you need to take a bowl, pour mayonnaise, gradually add mustard and crushed products, thoroughly mixing the mass.
3. Before serving to the table, put the ready-made sauce to cool in the refrigerator.

How to cook tartar sauce - Secrets of chefs

A charming aroma, the exquisite taste of the famous French dish easily conquers gourmet. But how to keep taste quality or give another shade to this appetizing supplement of meat and fish dishes? To prepare a tartar sauce, as the chefs do it, you will have to remember some secrets.

• If the recipe for the tartar sauce at home provides for the use of vegetable oil, then we should take olive.
• Green onions add in front of the feed to the table.
• Roasted in flour to a golden crust. A piece of meat or fish will be an excellent duet of cold sauce, but provided that the latter has garlic.
• When planning to serve a tartar sauce to raw or boiled vegetables, add fresh juice from the lemon zest to the fill, and for sharpness - ground pepper.
• Store ready-made sauce is better in a glass jar with a dense lid in the refrigerator. He perfectly refresses on a hot day.

Video: Tartar sauce

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Greetings to you, dear readers of my blog dedicated to cooking! Today we will prepare a quick recipe for Tartar Sauce at home, all that is necessary for fast and easy cooking, we attached.

The sauce is able to transform any dish, fill it with additional shades of taste, make a memorable and rich. The classic "Tar-Tar" is an excellent addition to fish. I advise you to make it at home and get delicious option, Saving funds.

Ingredients:

1. Parsley - 3 pcs.

2. Green onions - 2 pcs.

3. Marinated cucumbers - 2 pcs.

4. Egg yolk - 1 pc.

5. Lemon juice - 1 tbsp. the spoon

6. Mustard - 1 tbsp. the spoon

7. Vegetable oil - 100 ml.

8. Salt - to taste

9. Pepper - to taste

Cooking method:

1. Now it's warm times and fresh greens appeared, which has already absorbed the first rays of the sun and carries a lot of benefits and vitamins. It needs to be well wash under flowing water.

2. Green onions cut finely and add to parsley into the bowl of the submersible blender. More about this ingredient.

3. I use marinated small cucumbers for cooking - Cornishons. In principle, you can make sauce with salty cucumbers from our own stocks for the winter. But then consider their size and recount the quantity. I cut the rootishons largely large and send to the greenery.

4. From the egg, I will need only yolk, so I neatly separate it from the protein and also put to the other ingredients.

5. Now add mustard there

6. Add lemon juice.

7. Sour salt and pepper to taste.

8. Now I am pouring any vegetable oil. I use sunflower, but you can take and olive, which will give the sauce a unique fragrance.

9. For mixing, I use the submersible blender with a nozzle for mayonnaise and sauces. If you do not have this, you can take the usual nozzle.

In the extreme case, the sauce can be made ordinary pushing, but it will take much more time, as a homogeneous consistency is necessary. Now the sauce is ready and can be served on the table to any dishes, especially fish. Enjoy your meal!

As you can see, the recipe for sauce is simple and quite affordable. Often the Tar-Tar sauce is preparing on the basis of mayonnaise, which further simplifies the process. Instead, we use mustard, yolk, lemon juice and oil - components for.

The unusual option is obtained with sour cream. She cleans the mustard and makes a more gentle, cream option, which is not typical for this sauce, but also very tasty. Thanks to the greenery, the refueling is a beautiful appearance.

In the classic French cuisine, where this recipe come from, the yolk, welded, is used. In addition to fish, sauce is suitable for cold hot and roast bending.

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

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

Classic French tartar sauce is served to fried, boiled, cooked on coals or in the oven fish dishes. Tartar sauce will perfectly complement meat dishes, chicken dishes.

Prepare the tartar sauce from boiled chicken yolks with the addition of capers, pickled cucumbers, greenery, seasonings and spicy herbs.

A quick way to prepare tartar sauce at home can be based on the finished mayonnaise. Garlic is usually added to the sauce for dishes from chicken.

Tartar Sauce based on mayonnaise

Tartar sauce based on mayonnaise can be prepared immediately before serving the cooked dish.

Products:

Mayonnaise - 100 grams

Dill - 4-5 twigs

Parsley - 2-3 twigs

Marinated Cucumber - 1 - 2 pieces (small)

Garlic - 1-2 teeth

How to make tartar sauce:

Marinated Cucumber Clean the skin and remove seeds. For the preparation of sauce, it is better to take cucumbers as smaller as possible. Good cooking sauce with rootishons.

Cucumber finely cut. Mix in a bowl with mayonnaise.

The greens of dill and parsley wash, shook out extra water and chop finely. Clot of garlic Skip through the press for garlic.

Add to mayonnaise, season with pepper to taste and mix the sauce well.

Sauce is served to fried, baked chicken, nuggets from chicken.

Recipe for classic tartar sauce at home

Products:

Boiled egg yolks - 2 pieces

Raw yolk - 1 piece

Olive oil - 120 grams

Green onions - 1 beam (100 grams)

Garlic - 1-2 teeth

Olives - a few pieces (without a bone)

Marinated Cucumber - 1-2 pieces

Lemon juice - ½ lemon

Salt pepper

How to cook tartar sauce:

The boiled and crude yolks are well confused until homogeneous mass. Add the juice of half lemon. Add salt and pepper to taste. Thoroughly rub the mixture with a thin ridge to pour olive oil, without ceasing to interfere with the sauce.

Cucumbers cleanse from skin and seeds. Cut into small pieces of cucumbers and olives. Skip the garlic through the press. Green onions wash, dry and finely chop.

Add to yolks onions, garlic, cucumbers and olives. Mix the sauce well. Ship in a glass jar with a lid.

The tartar sauce prepared at home can be stored in the refrigerator to two days.

Bon Appetit!

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Recipes of cooking sauce

Classic recipe for cooking tartar sauce. How to choose the right ingredients for the sauce and with what to serve it. Tips and preparation recommendations.

tartar Recipe Sauce

1 portion

20 minutes

160 kcal

5 /5 (5 )

Today we will prepare a gentle tartar sauce with you, which is wonderful to suit fish dishes, and in general, to all seafood. This traditional French sauce is also perfectly combined with dishes from meat products.

The main thing is that the sauce is just just from the refrigerator, since in a cold form it is much delicious. So let's look at the two recipes of this sauce as detailed. At first we will look at a simple classic recipe, and after it a little complicated, but more refined.

Did you know? Souces are one of the most amazing products in cooking. It is sauces that turn the most ordinary dishes in real masterpieces at first glance.

That is how they are accepted now, but why did they really create them? Everything is very simple, a few centuries ago, when no one knew about the refrigerators and with the storage of products (especially meat) were big problems, various sauces came up with the best chefs different countriesSo that their taste interrupted an unpleasant taste and aroma slightly spoiled product.

At that time, the sauce was made by crooked, such that now would not have filed in any restaurant, but, since these times have long passed, and sauces have become much gentle and acquired the role of an additional product to the main dish.

Classic Sauce Recipe Tartar

In this recipe, we will not need a blender, since the classic view of this sauce is just such. All greens and cucumbers should be very finely chopped, and not crushed to a porridge state. In addition, only the most necessary and standard ingredients for the preparation of this course are used in this sauce recipe.

Kitchenware: Cutting board, knife, sauper, deep plate, twink or garbling.

Required ingredients

Sour cream	35-40 g
Mustard	5-7 g
Garlic cloves	2 pcs.
Marinated cucumber	1 PC.
Mayonnaise	35-40 g
Fresh dill	5-6 twigs

Start cooking sauce

1. At first cut a pickled cucumber on a cutting board. We cut it twice along and the obtained strips are crushed into small cubes.
   
   
2. Dill is rinsed under running water and cut off its stems. Dill feathers crushing on a cutting board.
   
   
3. In a deep plate, lay the crushed cucumber, as well as the feathers of dill.
4. Garlic cloves clean from husk. You should not spend your time on the scrupulous cleansing of garlic, just put it on a cutting board and make a pretty apart every knife side surface. After this manipulation of the husk is separated very easily.
5. We skip garlic through the garlic cattle, and if not, you can use a shallow grain directly into a plate with pickled cucumber and dill.
   
   
6. It is time to add about half a teaspoon of mustard, as well as one and a half tablespoon of sour cream and mayonnaise. Sour cream is desirable to choose not the fattest, not more than 20%.
   
   
7. Well mix the contents of the plate, so that the sour cream and mayonnaise are evenly distributed between the other ingredients.
8. Our classic tartar sauce is ready! We send it to the refrigerator for 10 minutes and serve to your favorite dishes.
   
   

Video cement of cooking tartar sauce

In this video, all stages of preparation of this sauce are clearly demonstrated. You can use it as a brief manual directly during cooking.

Tartar Recipe Sauce

2015-03-24T08: 22: 13.000z

Delicious tartar sauce with lemon juice and onions

This recipe is more interesting and special than the previous one. Classic recipes, it is, of course, wonderful, but almost every classic recipe has a more interesting and exquisite interpretation with which the finished product is not just tasty, but special. This case is one of these.

• Time for preparing:15-20 minutes.
• Number of portions: 2-3.
• Kitchen utensils and equipment: Cutting board, knife, sauper, blender.

Required ingredients

Start cooking sauce

1. First of all, we wash the parsley under running water, after which we separate from it exclusively the feathers of this greenery. Stems in the sauce we are completely nothing to do. We send parsley feathers to our blender.
   
   
2. Green onions are also rinsed in water and cut into large pieces. We send it to the bowl of the blender to Parsushka.
   
   
3. Now you apply a bit of the rooties. If you use ordinary pickled cucumbers, then for this recipe, we will have enough only one cucumber, the rootes need 2-3 pieces. Grind them to large pieces that fit without problems in the bowl of the blender.
   
   
4. We smack a chicken egg across and get rid of the protein. Yolk add to the rest of the ingredients in the bowl.
   
   
5. We add a rough tablespoon of mustard.
   
   
6. Pour a tablespoon of lemon juice. It is advisable not to concentrate, but the present, extregnated literally, just from the halves of lemon.
   
   
7. Add one pinch of salt, as well as black ground pepper.
8. It's time to pour our olive oil into the bowl. It is worth noting that in this recipe, it is not recommended to use vegetable oil, as it may have a brightly expressed smell that will absolutely we are not on hand in the preparation of this sauce.
   
   
9. It is time to set the bowl into the blender and thoroughly beat all the ingredients. Focus on your own preferences. You can beat all the ingredients on high speeds a few minutes, and then you will get a homogeneous mixture, but I recommend to beat not too long, so that the greenery and cucumbers were slightly felt in the finished sauce.
   
   
10. We lay out the finished sauce in the sauce and send it to the refrigerator for about 10-15 minutes, after which our tartar can be added to your favorite dishes!
    
    

Bon Appetit!

Published in May 20, 2017

Tartar sauce. Its purpose is to embellish and add more taste of fish and seafood. But this is not the only assignment with its help you can make something new in dishes from meat. In salads, many he is also able to embellish. Very often added to the dishes prepared. Edak make a touch of taste in tasteless fresh food.

Tartar sauce does not have one single recipe every cook prepares it under itself and for each dish separately. Somewhere adding more than greenery, somewhere more lemon or cucumbers.

Although this sauce does not have a single recipe for that, he has the Motherland, this is known to France that is famous for its famous sauces to the whole world. There is another sauce that is similar to the tartar sauce this sauce is more famous as mayonnaise. Yes, yes mayonnaise is also a sauce and its basic equipment is similar to Tartar in this one can see if you read about that.

Boiled yolks, salted mushrooms and cucumbers, lemon juice are often used to prepare sauce. And there are recipes where you need raw yolks. How many chefs are so many tastes as many recipes.

Marinated or salted vegetables should be well chopped as the sauce must have a viscous structure and vegetables should simply complement each other, but however, they do not stand out in the tartar sauce.

There is one rule in preparation All ingredients need to be cut into a knife and not use auxiliary technique in the form of a blender or kitchen combine. Since these helpers grind the ingredients to such an extent that the taste of sauce may suffer. In general, quite words let's go to the matter and prepare this delicious Tartar sauce.

Step-by-step cooking recipe with photos

INGREDIENTS:

• 3-4 salted cucumbers (preferably barrel)
• 2 tablespoons of vegetable oil.
• 1- tablespoon lemon juice.
• Green onions, parsley, dill, basil just a couple of twigs.
• 1 tablespoon of finished mustard. (You can reduce the taste for your taste, but not desirable)
• 2-3 boiled yolks.
• Salt pepper to taste.

COOKING PROCESS:

Let's start cooking the tartar sauce from the preparation of yolks. They need to be pulled out as much as possible to the state of the test. There are several ways. Grate on the grater or skip through the fine sieve is then well to work for a fork.

In the crushed yolk add mustard and vegetable oil. Then, with the help of a mixer or a whisk, beat the ingredients to a homogeneous mass.

When yolks mixed well with oil and mustard add lemon juice, salt, fragrant black pepper and mix everything again.

Cut the cucumbers. I do not advise rubbing on the grater since after the grater slices are too large, so you have to work with a knife. You need to cut cucumbers as much as possible. Greens are finely shining and send with cucumbers to the rest of the products. Stir da homogeneity.

At this stage, you can say that your tartar sauce is ready for you to remove the sample and, if necessary, add missing ingredients. Since there is no standard sauce taste you can prepare it slightly by adding more lemon or slightly by salt by adding cucumbers. So in this sauce your fantasy is not limited.

Try cook and output your branded souza formula.

Tartar Sauce Recipe based on mayonnaise and sour cream

This recipe is so simple that it is not possible to cook it. The maximum simplified formula for preparation. In this recipe, there is already a ready-made sauce called mayonnaise and we are simply a little increasingly increasing ingredients and turn it into a wonderful Tartar sauce. Although it is not a completely faithful way of cooking, but it is and it is very often using many cooks and housewives in order to save time and money.

INGREDIENTS:

• 60 - gram of mayonnaise.
• 60 - grams sour cream.
• 3-4 pieces of pickled barrel cucumber.
• 2-3 cloves of garlic.
• 5-6 branches of dill.
• Salt pepper to taste.

COOKING PROCESS:

Mix mixed with sour cream and with the help of a spoon or a whip mix well that products would be well connected into a single integer. I think that at this stage you will not have problems.

Cuttings finely cut, remember any grater in this case should not be only with a knife only with your hands. Skip over garlic. Greens smallly chop. Add a bit of fragrant pepper for fragrance. All ingredients send to mayonnaise with sour cream and stir up to homogeneous mass.

Beautiful tartar sauce is fully ready. We try on the salt pepper and serve in a beautiful sauce. Here is a small and fast recipe for cooking sauce. There are no mustard, lemon juice in this recipe, eggs. Since these products are already in mayonnaise.

Prepare tartar sauce and everything will be done with you. You can write about your achievements in the comments I will be very pleased to read your feedback or suggestions. All peace and good.