Tartar sauce is one of the most famous in European cuisine. It subtly sets off the taste of meat and fish, various salads and sandwiches. How to make tartar sauce yourself, at home?
Making tartar sauce is not difficult.
For cooking, you will need the following set of products:
- 4 chicken eggs
- 1/3 cup olive oil
- 50-60 g pickles
- Green onions
- Dill
- Dry mustard powder - 1.5 teaspoons
- Sour cream - 120 g, preferably fatter
- Lemon juice
- Salt pepper
Cooking tartar sauce like this:
- Cook 2 eggs hard-boiled, cool in cold water, peel, separate the yolks and put them in a container for making the sauce.
- Break 2 raw eggs, separate the yolks from the whites and add them to the boiled yolks.
- Pour in dry mustard and grind the mixture of mustard and yolks with a fork.
- Whisking the mixture, gradually pour in the olive oil in a trickle.
- Grind pickled cucumbers with a vegetable cutter (you can grate them on a coarse grater).
- Finely chop green onions and dill. Pour all this into a container with the mixture, mix.
- Add sour cream and to taste - lemon juice, salt and pepper.
- Bring the mixture to condition with a blender, pour it into a clean, dry glass jar, cover with a lid and put in the refrigerator.
Tartar sauce, prepared at home, can be stored in the refrigerator for no more than 2-3 days. You can add it to soups and borscht, serve with the second hot and cold dishes, add it to salads, complement sandwiches and simply spread on bread.
