Most likely, the secret for most chefs is the fact that this sauce goes well with the vast majority of various dishes, is not a secret. A sauce called tartare is seasoned with a wide variety of dishes in almost all corners of the globe. For the first time, tartar sauce was used by European chefs in the mid-nineteenth century, when French mayonnaise reigned supreme and shone on the culinary scene . It was on its basis that tartar was created - by adding various seasonings and spices to mayonnaise.
The French today consider tartar (or "Tatar sauce", as they call this supplement) one of the most delicious sauces in the world, and mean by this name cold dressing made from hard-boiled egg yolk, vegetable oil and green shooter Luke. French cooks recommend serving such a tartar recipe to fish dishes, but very often it is used to emphasize the excellent taste of seafood, different types of meat or dishes from vegetables. Housewives believe that it is easiest to buy such a sauce ready-made - and those who know the good recipe “tar tar” and who are not afraid of the difficulties of making it disagree with them.
In order to create and appreciate the great taste of classic tartare, you can take the following recipe. Ingredients for it: egg yolks (3 pcs.), Olive oil (130 ml.), Lemon juice (50 ml.), Garlic and green onions (50 gr.), Olives and seasonings. Two eggs must be boiled, cooled and grated thoroughly, mixed with seasonings (the minimum set is pepper and salt) and lemon juice. When the mass becomes homogeneous, oil can be mixed into it, and then beat the mass. Then, after a few minutes of thorough mixing (the longer, the better - this is how the tartar recipe recommends cooking), to the mass, which acquires the consistency of a very thick mayonnaise, you should add finely chopped onion and squeezed garlic. Before serving, ready tartare must be decorated with olives, cut into small pieces and the remaining greens.
And here is one way to create a sauce that is tasty and suitable for all dishes: you need to take boiled egg yolks (2 pcs.), Raw yolk (1 pc.), Dijon mustard (15 gr.), Olive oil (150 ml.) And a little sour cream (50 ml.). You will also need cucumbers (1 pc.), Capers (50 ml.), Wine vinegar (10 ml.), Seasonings and herbs. The tartar recipe suggests starting to prepare the sauce by chopping (grating) the boiled yolks, combining them with raw yolk, Dijon mustard and vinegar. Next, the mixture needs to be whipped, mixing until smooth, mixed with aromatic olive oil and seasonings. At the end of cooking, add sour cream, chopped cucumbers, capers and herbs. After the next thorough mixing, the tartar will be ready to be sent to the table.
And this recipe offers tartar recipe with red pepper so that all facets of its taste are sharpened and acquire new shades. To make it, you need mayonnaise (170 ml.), Eggs (2 pcs.), Garlic (2 teeth.), Chopped cucumber and capers (30 g each). In addition, you need lemon juice (10 ml.), Sugar (10 gr.), A little ground red pepper and herbs. First you need to boil the eggs and chop the extracted yolk, and then combine it with pickled cucumber, cut into small pieces, chopped with greens (green onions and parsley are suitable) and mayonnaise. When the mass becomes homogeneous, it can be slightly diluted with lemon juice, capers, mustard (optional), as well as sugar and red pepper with garlic squeezed through a special device. After that, the finished tartar sauce is thoroughly mixed for the last time and sent to the table.