Tartare sauce - one of the best-known in European cuisine. It thinly shades taste of meat and fish, various salads and sandwiches. How to make tartare sauce independently, in house conditions?
It isn't difficult to make tartare sauce.
Preparation requires such set of products:
- 4 eggs
- 1/3 glasses of olive oil
- 50-60 g of pickled cucumbers
- Green onions
- Fennel
- Dry mustard in powder - 1.5 teaspoons
- Sour cream - 120 g, are desirable more fatly
- Lemon juice
- Salt, pepper
We cook tartare sauce so:
- 2 eggs we cook hard-boiled, we cool in cold water, we shell, we separate yolks and we put them in capacity for preparation of sauce.
- We break 2 crude eggs, we separate the yolks from the whites and we add them to boiled yolks.
- We pour dry mustard and we pound mix from mustard and yolks a fork.
- Shaking up mix, gradually, a stream, we pour in olive oil.
- We crush pickled cucumbers the vegetable cutter (it is possible to grate them).
- Small we crumble green onions and fennel. We pour out all this in the container with mix, we mix.
- We add sour cream and to taste - lemon juice, salt and pepper.
- We bring mix to standard by means of the blender, we pour out in a clean, dry glass jar, we cover and we put in the fridge.
It is possible to store the tartare sauce made at home in the fridge no more than 2-3 days. It is possible to add it to soups and borsches, to give with the second hot and cold courses, to add to salads, to supplement sandwiches and just to smear on bread.