Tartar Sauce: the Quickest and Best Homemade Recipe for Tartar Sauce Day!
Tartar sauce is a rich and soft sauce based on hard-boiled egg yolks, which are whipped with seed oil: a fresh mayonnaise, characterized by the addition of chopped pickled gherkins, chopped desalted capers, parsley, tarragon and vinegar. Some recipes also include the addition of chopped green olives, spring onions, horseradish and chives. It is a recipe with French origins which is mainly used to accompany fish dishes, but also meat, or in hamburger buns and on tartare. The name derives from the fact that at the end of the 19th century, when it was invented, it was associated with the Tatars, a nomadic people from Siberia: it is not clear who invented it.
Its preparation is very simple, just follow a few small precautions, such as avoiding adding too much oil all at once, or always turning the mixer in the same direction. Even if it goes crazy, to fix it, simply pour an egg yolk into another bowl and blend it adding a drizzle of oil, then gradually add the rest of the sauce, correcting it.
How to Make Tartar Sauce
First, boil the eggs starting from cold water and cook them for 10 minutes; let the eggs cool thoroughly, then separate the whites from the yolks and transfer the yolks into a bowl, crushing them gently. Finally, add the vinegar.
First, boil the eggs starting from cold water and cook them for 10 minutes; let the eggs cool thoroughly, then separate the whites from the yolks and transfer the yolks into a bowl, crushing them gently. Finally, add the vinegar.
Season with salt and pepper.
Season with salt and pepper.
Start whipping the egg yolks with an electric whisk always in the same direction and adding the oil little by little.
Start whipping the egg yolks with an electric whisk always in the same direction and adding the oil little by little.
The mixture will be ready when it is well whipped and frothy. If the sauce goes crazy, pour an egg yolk into another bowl and blend it, gradually adding a drizzle of oil; add a spoonful of the crazy sauce and mix slowly always in the same direction; add the rest of the sauce as you go.
The mixture will be ready when it is well whipped and frothy. If the sauce goes crazy, pour an egg yolk into another bowl and blend it, gradually adding a drizzle of oil; add a spoonful of the crazy sauce and mix slowly always in the same direction; add the rest of the sauce as you go.
Add the mayonnaise.
Add the mayonnaise.
Add the desalted and finely chopped capers and the knife-chopped gherkins.
Add the desalted and finely chopped capers and the knife-chopped gherkins.
Add the chopped parsley and chopped tarragon.
Add the chopped parsley and chopped tarragon.
Gently stir the sauce, incorporating each ingredient well.
Gently stir the sauce, incorporating each ingredient well.
Transfer the sauce to the fridge for about 1 hour, covering it with contact film to prevent it from oxidising.
Transfer the sauce to the fridge for about 1 hour, covering it with contact film to prevent it from oxidising.
Transfer your tartar sauce to a small bowl, decorate with a few slices of cherkin and a spring of tarragon and bring it to the table to season your fish or white meat.
Transfer your tartar sauce to a small bowl, decorate with a few slices of cherkin and a spring of tarragon and bring it to the table to season your fish or white meat.
How to Store Tartar Sauce
We recommend consuming your tartar sauce on the spot, but you can still store it in the fridge, covered with cling film, for 24 hours.
