Tartar sauce is a classic cold French sauce made with mayonnaise (or egg yolks and butter) and finely chopped pickles, capers, herbs and onions. It’s traditionally served with fish, seafood and roasted vegetables.<\/p>\n\n\n\n
The sauce’s name translates from French as sauce tartare, meaning “Tatar sauce.” However, it has no direct connection to authentic Tatar cuisine.<\/p>\n\n\n\n
French myth: The French mistakenly associated distant eastern peoples (Tatars) with a wild, spicy and savage nature. Because of its piquant, pungent flavor (early versions of the sauce included a lot of mustard and spicy onions), the dressing was called “Tatar.”<\/p>\n\n\n\n
Initially, French chefs served this spicy sauce with a dish of raw minced meat. Later, the meat dish itself adopted the sauce’s name and became known as steak tartare, while the sauce itself became a standalone condiment for fish.<\/p>\n\n\n\n
In the 19th century, the famous restaurateur Georges-Auguste Escoffier standardized the recipe for French cuisine, establishing tartare as its modern base – mayonnaise mixed with capers, gherkins and chives.<\/p>\n\n\n\n
Classic step-by-step recipe<\/strong><\/p>\n\n\n\n Homemade sauce is much more flavorful and richer than store-bought.<\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n Mayonnaise (preferably fatty homemade) – 150 g<\/p>\n\n\n\n Pickled gherkins (or cucumbers) – 2-3 pcs. (about 40 g)<\/p>\n\n\n\n Capers – 1 tablespoon<\/p>\n\n\n\n Lemon juice – 1 teaspoon<\/p>\n\n\n\n Dijon mustard – 1 teaspoon<\/p>\n\n\n\n Fresh herbs (dill, parsley or green onions) – a small bunch<\/p>\n\n\n\n Garlic – 1 clove (optional, for spiciness)<\/p>\n\n\n\n Salt and black pepper – to taste<\/p>\n\n\n\n Cooking process:<\/strong><\/p>\n\n\n\n Preparing the base: Place the mayonnaise in a small, deep bowl and add the Dijon mustard and lemon juice. Mix thoroughly with a whisk or spoon.<\/p>\n\n\n\n Cutting the ingredients: Chop the gherkins and capers with a knife into the smallest possible cubes.<\/p>\n\n\n\n Chef’s secret: don’t use a blender, otherwise the sauce will turn into a runny mess. Tartar is prized for the distinct texture of the crisp cucumbers.<\/p>\n\n\n\n Shredding the greens: Finely chop the dill and green onions. If using garlic, press it through a garlic press.<\/p>\n\n\n\n Mixing: Add chopped cucumbers, capers, herbs, and garlic to the mayonnaise base. Season with salt and freshly ground black pepper.<\/p>\n\n\n\n Infusion: Cover the container with plastic wrap and refrigerate for at least 20-30 minutes. During this time, the flavors will meld, and the sauce will acquire its signature savory balance.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,11],"tags":[],"class_list":["post-19220","post","type-post","status-publish","format-standard","hentry","category-lifestyle","category-questions-answers"],"_links":{"self":[{"href":"http:\/\/forum.timesofu.com\/index.php?rest_route=\/wp\/v2\/posts\/19220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/forum.timesofu.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/forum.timesofu.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/forum.timesofu.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/forum.timesofu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19220"}],"version-history":[{"count":5,"href":"http:\/\/forum.timesofu.com\/index.php?rest_route=\/wp\/v2\/posts\/19220\/revisions"}],"predecessor-version":[{"id":19227,"href":"http:\/\/forum.timesofu.com\/index.php?rest_route=\/wp\/v2\/posts\/19220\/revisions\/19227"}],"wp:attachment":[{"href":"http:\/\/forum.timesofu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/forum.timesofu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19220"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/forum.timesofu.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/ol>\n\n\n\n