Step-by-step recipe for making tartar sauce with pickles
Tartar cold 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 they all have common advantages - it is an exquisite taste with a minimum amount of ingredients and ease of preparation. The appetizer can include salmon, turkey, beef, cheese, sour cream, tomatoes, mayonnaise and other ingredients. The recipe for tartar sauce with pickles is widely popular, which will be an excellent addition to most meat and fish dishes.
The subtleties of cooking tartar sauce with pickles
Tartar sauce with the addition of pickled cucumbers is available for home cooking, as it does not contain exotic or expensive ingredients. The technology used is reminiscent of 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 adding additional ingredients - cucumbers, herbs, tomatoes and mushrooms.
The use of some ready-made ingredients - for example, mayonnaise or sour cream as a base - can simplify the task.
Required ingredients
The ingredients for the homemade pickled cucumber tartare sauce may differ 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.
The following ingredients are required:
- 3-5 pickled cucumbers (medium in size, with a uniform color and dense texture);
- 2 tablespoons of refined vegetable oil
- 3 boiled chicken eggs (only yolks are used);
- one tablespoon each of prepared mustard and lemon juice;
- a few sprigs of herbs - dill, basil, parsley, as well as a couple of green onion feathers.
The second version of the Tartar sauce with pickles, garlic, mayonnaise and sour cream is more economical, simple and quick to prepare. For him you need:
- 3-5 medium-sized cucumbers;
- 60 milliliters of sour cream and mayonnaise;
- 5 sprigs of dill;
- 3 cloves of garlic.
In both options, you can add salt and pepper, the amount of which depends on your taste.
Selection and preparation of products
For tartar sauce, pick cucumbers of approximately the same size, having a dense, uniform consistency. They must be thoroughly crushed to a homogeneous viscous mass.
Eggs need to be hard-boiled, cooled, peeled, and then separated from the yolks.
As for vegetable oil, you need to choose refined oil - with a transparent consistency and no foreign smell.
Cooking process
Cooking homemade tartar sauce with pickles includes several successive steps:
- First of all, you need to properly prepare the egg yolks. They must be crushed so that their consistency resembles dough. To do this, the yolks should be grated on a fine grater or, passing through a strainer, thoroughly knead with a fork.
- Then add the required amount of mustard and vegetable oil to the container with the crushed egg yolks.
- Beat all components well so that the mass acquires a homogeneous consistency. For this, a mixer or a whisk can be used.
- Add freshly squeezed lemon juice to the resulting mass.
- Lightly salt the mixture and add a few peas of allspice, then be sure to stir.
- Now it's time for cucumbers. Without peeling them off, they must be cut with a sharpened knife into the smallest possible particles.
- Finely chop all types of greens, add to the rest of the ingredients and mix again until perfectly homogeneous.
In order to save time, you can choose a simplified method and prepare the tartar sauce on a mayonnaise-sour cream basis. In this case, the technology is as follows:
- With a whisk or a tablespoon (you can use a wooden one), mix the mayonnaise with sour cream so that the mass becomes homogeneous.
- Cut the cucumbers into miniature squares.
- Mash the garlic cloves with a hand garlic press.
- Chop greens and add to the mass.
- Add a few allspice peas to add a spicy flavor to the sauce.
- Perform intensive mixing of the components to obtain a homogeneous composition.
- Take a sample from the prepared sauce and add salt if necessary. This cooking option does not imply the separate addition of lemon juice and mustard, because these components are already contained in mayonnaise.
Tartare with pickles is served in an elegant saucepan. If you plan to use it later, you must put the product in a glass jar of a suitable size, close the lid and send it to the refrigerator.
Storage terms and rules
Homemade pickled tartar sauce is not suitable 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 is gradually lost.
