The original recipe for the French Tartar sauce. The components go well together. Delicate and aromatic tartar sauce is a decoration for many dishes. It does not take a lot of time and is prepared with simple and affordable ingredients.
It is necessary
-
- 200 g sour cream;
- 200 g mayonnaise;
- 4 eggs;
- 130 g vegetable or olive oil;
- 50 g pickles;
- 1 bunch of green onions;
- 2 cloves of garlic;
- 50 g pickled or dried mushrooms;
- 35 g mustard;
- salt
- pepper
- lemon juice and dill to taste.
Instructions
Step 1
Preparation:
1. Of four eggs, cook two hard-boiled enough for 15 minutes, and leave two raw.
2. Finely chop the pickles, the smaller the better, if it is more convenient for you, grate.
3. Cut the pickled mushrooms into slices. If you use dried mushrooms, then they must first be chopped, covered with boiling water and brought to a boil so that they become soft. For pickled mushrooms, drain the marinade and rinse if necessary under running water.
4. Peel and cut the garlic cloves into small pieces, you can rub on a fine grater.
5. Chop green onions and dill, discard unnecessary parts of the stems. When all the ingredients are ready, you can start making the sauce.
Step 2
Cooking:
1. Peel two hard-boiled eggs. You only need the yolks. Mash them with a spoon.
2. Break two raw eggs, separate the whites and discard them, and mix the raw yolks with the mashed boiled yolks.
3. Add to sour cream, stir and add mayonnaise. Stir better with a mixer, a more uniform consistency is obtained.
4. With constant stirring, pour in the vegetable or olive oil in a thin stream to distribute it evenly.
5. Put the pre-cut mushrooms into the resulting mass (if you had dried mushrooms, then after cooking they must be squeezed out, after draining the water) and pickles.
Step 3
Seasonings:
1. Season with salt and pepper to taste, mustard, garlic and lemon juice will add a special piquancy to the sauce; instead of lemon juice, you can add 3% table vinegar.
2. Sprinkle chopped herbs (dill and green onions) on top for beauty or stir.
3. Transfer to a saucepan or container with a tight-fitting lid and refrigerate by refrigerating for one hour. After an hour, the sauce will infuse and be ready for use.
