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Wednesday, April 22, 2015

Tartar Sauce

The tartar sauce is a mayonnaise-based sauce, to which you add capers, pickles and herbs. The sauce and its name have been found in cookbooks since the 19th century. The name derives from the French sauce tartare, named after the Tatars (Ancient spelling in French of the ethnic group: Tartare) from the Eurasian Steppe, who once occupied Ukraine and parts of Russia. Beyond this, the etymology is unclear.

Ingredients (for 4 people):
- 2 egg yolks
- Salt pepper
- 1 teaspoon mustard (I prefer Dijon mustard)
- 1/4 liter of oil (groundnut)
- Lemon juice (half a lemon)
- Herbs: tarragon, parsley, chives, chervil
- 1 shallot (scallion)
- 1 teaspoon capers
- 4 pickles

1. Put the 2 egg yolks in a bowl, salt, pepper, mustard and beat with a whisk I (using an electric whisk will ease step 2).
2. Gradually add the oil slowly in a very thin stream, whisking constantly until the mayonnaise is thick.
3. Add the lemon juice and mix again. Do not add all the lemon juice in one time, add it gradually until the sauce is to your liking.
4. Chop the shallot, the pickles, the capers, and the herbs into very small pieces.
5. Add them all to the mayonnaise and mix. If necessary adjust the seasoning.
6. Can be put directly on the plate, on the food, or separately in a bowl.

Remarks: Can be kept in the fridge up to 3 days.

This sauce accompanies very well dishes like: Cold Rosbif, Veal Head, Fish and Chips, Perch Fillets, etc..

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