Tartar sauce: recipe with pickles, preparation of ingredients, step by step instructions

Cold Tartar Sauce, which belongs to French cuisine, can serve as an excellent alternative to mayonnaise, mustard and ketchup. There are many options for its preparation, and all of them have common advantages - this is an exquisite taste with a minimum number of ingredients and ease of preparation. The snack may include salmon, turkey, beef, cheese, sour cream, tomatoes, mayonnaise and other ingredients. A widely popular recipe for Tartar sauce with pickles, which will be a great addition to most meat and fish dishes.

The subtleties of cooking Tartar sauce with pickles

Cucumber Tartar Sauce is available for home cooking as it does not contain exotic or expensive ingredients. The technology used is similar to the process of making homemade mayonnaise. It involves whipping vegetable oil with egg yolk and aromatic spices until a homogeneous mass is obtained, followed by the addition of additional ingredients - cucumbers, herbs, tomatoes and mushrooms.

To simplify the task, you can use some ready-made ingredients - for example, mayonnaise or sour cream as a base.

Required Ingredients

Ingredients for Homemade Pickle Tartar Sauce may vary depending on the preparation method.

The first method is more time-consuming and laborious, but it will please with improved taste properties of the product.

You will need the following ingredients:

• 3-5 pickled gherkins (medium size, uniform color and firm texture);
• 2 tablespoons refined vegetable oil;
• 3 boiled chicken eggs (only yolks are used);
• one tablespoon each of prepared mustard and lemon juice;
• a few sprigs of greenery - dill, basil, parsley, and a couple of green onion feathers.

The second version of Tartar sauce with pickles, garlic, mayonnaise and sour cream is more economical, simple and quick to prepare. It requires:

• 3-5 medium sized pickles;
• 60 milliliters of sour cream and mayonnaise each;
• 5 sprigs of dill;
• 3 garlic cloves.

In both options, you can add s alt and pepper, the amount of which depends on taste preferences.

Selection and preparation of products

For tartar sauce, choose pickles of approximately the same size, with a dense, uniform texture. They must be thoroughly crushed to a homogeneous viscous mass.

Eggs should be hard-boiled, cooled, peeled, and then separated from the yolks.

As for vegetable oil, you need to choose refined - with a transparent consistency and no foreign smell.

Cooking process

Preparing homemade Tartar sauce with pickles includes several successive steps:

1. First of all, you need to properly prepare the egg yolks. They should be crushed so that their consistency resembles dough. To do this, grate the yolks on a fine grater or, passing through a strainer, carefully knead with a fork.
2. Then, alternately add the required amount of mustard and vegetable oil to the container with chopped egg yolks.
3. Beat all the ingredients well so that the mass acquires a uniform consistency. A mixer or whisk can be used for this.
4. Add freshly squeezed lemon juice to the resulting mass.
5. Slightly s alt the mixture and add a few peas of allspice, then be sure to mix.
6. Now it's cucumber time. Without peeling, they must be cut with a sharply sharpened knife into as tiny particles as possible.
7. Finely chop all kinds of greens, add to the rest of the ingredients and mix again until perfect uniformity.

In order to save time, you can choose a simplified method and prepare Tartar sauce on a mayonnaise-sour cream base. In this case, the technology is:

1. Use a whisk or a tablespoon (you can use a wooden spoon) to mix mayonnaise with sour cream so that the mass becomes homogeneous.
2. Cut cucumbers into miniature squares.
3. Mash the garlic cloves with a manual garlic press.
4. Chop the greens and add to the mass.
5. To add a spicy flavor to the sauce, add a few peas of allspice.
6. Perform intensive mixing of the components to obtain a homogeneous composition.
7. Take a sample from the prepared sauce and add s alt if necessary. This cooking option does not involve the addition of lemon juice and mustard separately, because these components are already contained in mayonnaise.

To the table Tartar with pickles is served in an elegant gravy boat. If you plan to use it later, you need to put the product in a glass jar of a suitable size, close the lid and send it to the refrigerator.

Terms and rules of storage

Homemade pickle tartare sauce is not intended for long-term storage. In a glass container with a tightly closed lid, it can be kept in the refrigerator for a maximum of one week. However, the optimal shelf life of the sauce is two days - after this period, the original taste properties are gradually lost.

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