This recipe is far from the original preparation of tartar sauce, even though there is no single standard and each cook prepares it in his own way. I offer the most simplified and lightweight homemade version of this wonderful sauce. The recipe is so simple and economical that you should definitely try it! This sauce will add a brighter taste and aroma to meat, fish or potato dishes. This simple recipe for tartar sauce with pickles can be prepared by any housewife. Slightly spicy, thick, with a rich taste, it will transform any, even bland, dish!
How to make sauce at home
Tartar sauce is very easy to make at home. The composition does not include any exotic or expensive components. The main components of classic tartar sauce are egg yolk, vegetable oil and green onions. In addition, pickles or capers are often added to the composition.
This sauce is ideal for fish, and you can cook fish in different ways - boil, bake, fry. Tartar is also served with poultry, as well as some meat dishes.
The technology for making tartar sauce is somewhat reminiscent of the method for making homemade mayonnaise. The main task is to beat the vegetable oil with the yolk and seasonings so that a homogeneous emulsion is obtained. And then you can add other ingredients that give the sauce flavor and aroma.
There are also simplified options for preparing tartar sauce. The basis is the finished product - mayonnaise, sour cream or a mixture of these products. Of course, the taste of such a sauce will differ from the taste of the classic, but it will still turn out very appetizing.
Interesting facts: the history of the origin of tartar sauce, which is sometimes called “Tatar”, is interesting. One version says that the army of King Louis IX, having gone on a crusade, encountered nomadic warlike tribes of the Tatars. The monarch became interested in what the nomads ate, and they ate an incomprehensible dish of milk and herbs to the French. Moreover, it was believed that it was this food that made warriors tireless and strong. The royal chef was ordered to reproduce the dish. The king liked the result, and tartar sauce eventually entered world cooking.
From sour cream
Homemade Tartar sauce with cucumber can be made using sour cream without adding mayonnaise. The product turns out to be quite appetizing, light and nutritious.
Tartar sauce, recipe made with sour cream. It will not be as high in calories as mayonnaise.
The calorie content of the dish reaches approximately 127 kcal per 100 g of finished raw materials.
Composition of ingredients
The ingredients needed to create your own sour cream sauce are listed in the following table:
| Name of food products | Required quantity |
| Pickled cucumber | 240 g |
| Dried crushed pepper | to your taste |
| Table salt | of necessity |
| Sour cream | 200 g |
| Garlic | 3 cloves |
Instead of pickled cucumbers, you can use pickled ones. The fat content of sour cream should not exceed 20%. If desired, it is permissible to include mayonnaise in the amount of 25 g.
Step-by-step cooking process
The step-by-step process for creating aromatic Tartar sauce at home is described in the following paragraphs:
- Cucumbers need to be chopped on a medium or small grater, and then squeeze the juice from them.
- Place the sour cream in a separate container and add edible salt and crushed dried pepper to it.
- Then peeled and finely chopped or crushed garlic should be added to the dairy product.
At the end, all of the above components must be thoroughly mixed, and then the sauce must be used for culinary purposes.
How to serve a dish
The finished sauce is recommended to be served with fish delicacies or used to create sandwiches. When serving, it is permissible to decorate the treat with sprigs of dill.
Tartar sauce – classic, real recipe
If you want to prepare tartare using a classic recipe, then immediately abandon the idea of using sour cream or mayonnaise. These ingredients are not used in traditional sauce. Here is one option for making a real French sauce.
- 2 eggs;
- 150 ml of vegetable oil, preferably olive, but this is not important;
- 3 gherkins;
- 5-6 olives (not to be confused with olives, olives are green);
- 2 tablespoons lemon juice;
- 1 clove of garlic;
- several green onions;
- salt to taste;
- a pinch of sugar;
- black pepper to taste.
First of all, you need to boil the eggs, and one of the available eggs must be soft-boiled, and the second hard-boiled. Pour cold water over the eggs and bring the water to a boil. Take out one egg exactly one minute after boiling, the yolk should remain liquid, cook the second egg for minutes.
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Tartar with pickled cucumber
This is a version of the sauce with pickled cucumbers; it is prepared a little easier than the classic version, since you do not need to add oil drop by drop. We will prepare the sauce using a mixer.
- 2 eggs (only yolks are needed);
- 3 small pickles;
- 1 tablespoon lemon juice;
- 2 tablespoons of vegetable oil, use odorless oil;
- 4-5 green onions;
- 1 tablespoon prepared mustard;
- salt, pepper to taste.
Boil the eggs hard, cool by dipping them in cold water. Then we clean and separate the yolks. Grind the yolks very thoroughly, you can also grind them through a sieve so that there are no lumps left.
Add mustard to the yolks, add oil and beat very well using a mixer. When the mass becomes homogeneous, pour in lemon juice and add salt and pepper to taste.
Pickled cucumbers must be peeled and chopped very finely. Wash the green onions and chop them into thin rings. Mix cucumbers and green onions with sauce. Taste the sauce and add spices if necessary. Let the prepared mixture sit in the refrigerator for an hour.
With pickled cucumbers
Classic Tartar sauce can be prepared in a very short period of time and the products required for it are likely to be found in every home, so it can be made whenever you cook fish.
To prepare you will need the following ingredients:
- 180 g vegetable oil;
- one egg;
- half a teaspoon of sugar, salt and mustard;
- a tablespoon of lemon juice;
- 40 g gherkins;
- one clove of garlic;
- parsley or other greens.
Preparation
- Cooking time is no more than half an hour.
- Let's start by preparing mayonnaise.
- First of all, add the oil to a deep container.
- Next, beat one chicken egg.
- Next, add salt, sugar and mustard to the container, then pour in lemon juice.
- The next step is to beat with a blender until smooth. As a result, the mayonnaise should turn out monochromatic. Afterwards, transfer the mayonnaise to a more convenient container.
- The next step is to start preparing the cucumber sauce.
- Chop the gherkins and add them to the mayonnaise you made.
After this, chop the greens and also place the resulting mixture on a plate.
If you prefer the spicy taste of the sauce, then you need to chop and add garlic to it. Afterwards, you should mix what happened.
The sauce is ready to serve! Also, mayonnaise can be replaced with sour cream, but you need to add it in half.
Cooking with fresh cucumber
You can prepare tartare with fresh cucumbers; the sauce will have a refreshing taste. This sauce is suitable not only for fish and meat; it can be served with boiled potatoes or used as a dressing for vegetable salad.
- 2 fresh cucumbers;
- 2 tablespoons sour cream;
- 1 clove of garlic;
- 1 teaspoon lemon juice;
- 1 bunch of fresh herbs;
- 1 tablespoon vegetable oil;
- 2 tablespoons of mayonnaise.
Wash the fresh cucumbers, peel them and cut them into small cubes. In a separate bowl, mix the base of our sauce - sour cream and mayonnaise, add fresh cucumbers to the base. Salt the sauce and mix.
Advice! If you want to make a dietary version of the sauce, then instead of sour cream and mayonnaise, take 4 tablespoons of Greek yogurt.
Peel and chop the garlic, add it to the sauce. Add lemon juice and chopped herbs. Mix. The sauce can be served. But if you want to make it more homogeneous, you can beat the sauce with a blender.
First you need to beat at minimum speed so that you can chop the pieces of vegetables. And when the mass becomes homogeneous, you can switch the device to a higher speed and beat the sauce a little.
Alya tartar
And again, a simple sauce using quick technology. It is easy to prepare, even outdoors, in addition to the main dish, such as kebabs.
Main ingredients for the sauce:
- mayonnaise “Maheev with lemon juice” - 200 g;
- any greens - 50 g;
- fresh cucumber - 1\2 pieces;
- garlic - 2 pieces.
Preparation procedure:
- Wash the greens, chop with a knife, and lightly rub with a spoon.
- Chop the fresh cucumber finely too, ideally using a grater.
- Peel the garlic and chop it.
- Combine cucumber, herbs, mayonnaise, garlic. Tartar is ready. You can add some salt.
- If you want a more delicate sauce, then you need to replace half of the mayonnaise with sour cream.
Tartar with sour cream
Tartar sauce prepared with sour cream has a more delicate taste. Sour cream should be thick. It is advisable to use a product with a fat content of at least 20%. If you use low-fat sour cream, the sauce may turn out too thin.
- 4 eggs;
- 120 gr. sour cream;
- 1 tablespoon vegetable oil;
- 1 teaspoon dry mustard;
- 60 gr. pickled cucumbers;
- 0.5 lemon;
- green onions, pepper, salt to taste;
- If desired, you can add garlic.
Boil two eggs hard, leave two more raw. Before breaking raw eggs, wash them well with soap so that dirt from the shell does not get inside. Separate two raw yolks. Cool the boiled eggs, peel and remove the boiled yolks.
Grind the boiled yolks so that there are no lumps, add raw yolks and dry mustard, mix. We begin to beat the mass with a mixer or whisk, gradually adding oil. Pour in the oil in a very thin stream.
Peel the pickled cucumbers and chop them into very small cubes. Similarly, chop the remaining boiled whites, mix the whites and cucumbers with sour cream, add salt, pepper and, if desired, chopped garlic. Finely chop the green onions. You can add other herbs, such as parsley or dill.
Mix the greens with sour cream and cucumbers, pour in the beaten yolks with butter, add lemon juice, and mix well. The sauce should turn out thick, it can not only be served with dishes, but also simply spread on bread.
Simplified version with mayonnaise
You can prepare tartare with mayonnaise. Of course, this will no longer be a classic recipe, but it will still be delicious. Especially if you prepare the mayonnaise for the base yourself from yolk, vegetable oil, lemon juice and mustard.
- 130 gr. mayonnaise;
- 100 gr. salted or pickled cucumbers;
- 20 gr. capers;
- 1 pinch of black or white pepper;
- 20 gr. greenery You can take only green onions, or you can make a “bouquet” by taking several sprigs of parsley, tarragon, dill, etc.
We wash the greens. We cut off the stems of parsley and dill; only the top part with leaves will go into the sauce. Tear the greens into pieces and place them in a blender bowl and chop. If you don’t have a blender, you can simply chop the greens very finely with a knife and grind a little with a wooden spoon.
Peel the cucumbers and chop them very finely; you can also grate them if you prefer. Cut the capers into 4 parts.
Mix the ingredients: parsley, cucumbers, capers, pepper and mayonnaise. If desired, you can add garlic - dry ground or fresh, passed through a press. Mix everything well and let the sauce sit in the refrigerator for about an hour.
Note to the hostess
In order for tartar sauce with mayonnaise to turn out exactly the way it should be, it is important to remember several rules when preparing it.
- If the finished sauce turns out to be too thin, it can be made thicker by adding mashed yolk from a boiled egg.
- It is recommended to store tartare in the refrigerator in a glass jar for a maximum of 5 days.
- For a plastic container, the shelf life of the sauce will be only 2-3 days.
- If you plan to use the tartare with mayonnaise immediately after cooking, you will still need to wait about twenty minutes for it to brew.
- The mustard for the sauce should be ready-made. If you only have mustard in powder form in the kitchen, you will need to dilute it in sour cream.
- If you want to modify the standard tartare, you can add olives, capers, grated hard cheese, processed cheese and other favorite products with a characteristic sourness. And also increase the amount of garlic. Variations of tartare are limited only by imagination and taste preferences.
- If you plan to season vegetable salads with the sauce, then it is better to remove garlic from it - it will interfere with enjoying the taste of the dish.
Tartar with mayonnaise and sour cream
This is another option for preparing tartar sauce using a simplified technology. The base of the sauce will be a mixture of mayonnaise and sour cream.
- 60 gr. mayonnaise;
- 60 gr. sour cream;
- 3 pickled cucumbers;
- 2 cloves of garlic;
- 6-8 sprigs of dill;
- salt and pepper to taste.
Place the mayonnaise and sour cream in a bowl and mix well until the products are completely combined. The products can be easily mixed with a spoon, but you can also use a mixer.
Cut the cucumbers into very small cubes. If the cucumbers have rough skin, then you need to peel it first. Chop the garlic; this can be done with a knife or a special press. Chop the greens very finely. Mix cucumbers and herbs with the sauce base. For flavor, you can add a little ground allspice to the sauce. As a rule, salt is not required, since mayonnaise is already salty enough. In addition, pickles are added to the sauce.
Curd tartare with garlic
Cottage cheese is not a traditional base for making tartar sauce. But in this recipe it is the curd base that is used. We will prepare the sauce with garlic; the garlic aroma will give it a special piquancy.
- 200 gr. cottage cheese containing 5 or 9% fat
- 1 egg;
- 30 gr. dill;
- 2 tablespoons sour cream;
- 2 cloves of garlic;
- salt, pepper to taste.
This recipe uses a raw yolk, so you need to use eggs that you know are safe. The egg must be washed thoroughly, preferably with soap. This is necessary so that bacteria that may be on the shell cannot get inside. Break the egg and separate the yolk; we don't need the white.
Grind the cottage cheese through a sieve or grind it using a blender. Add sour cream and raw yolk to the cottage cheese. Beat this mass very well, it should become homogeneous and fluffy. Salt, pepper, add finely chopped herbs. Peel and chop the garlic, mix with the main mass. Let the sauce sit in the refrigerator for at least 15 minutes.
Tartar sauce with capers and basil
This version of tartar sauce is made with capers, shallots and fresh basil.
- 100 gr. mayonnaise, preferably homemade;
- 50 gr. shallots;
- 1 bunch of basil;
- 1 tablespoon capers;
- 0.5 lemon (for juice);
- freshly ground black pepper.
Wash the lemon and carefully cut off some of the zest. It is recommended to use a vegetable peeler or a very sharp knife to perform this operation. You can use a grater. Finely chop the zest. Squeeze the juice out of the lemon and strain. Mix juice and zest with mayonnaise. If you don’t have homemade mayonnaise, you can use store-bought mayonnaise.
Peel the shallots, chop them very finely, cut the capers in half or into 3-4 parts. Remove the leaves from the basil sprigs and chop them very finely. Mix the herbs, capers and onions with the mayonnaise base. Lightly whisk the sauce. Serve in a gravy boat, garnished with a basil leaf.
