Cooking subtleties: tartar sauce

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

When a person learned to cook food with the help of fire, he sought not only to improve the taste of food, but also to serve it beautifully. Cooking, as an art, developed gradually, improved and absorbed the best achievements of different cuisines. For piquancy and variety on the table, eminent chefs have come up with various sauces. They are able to change or complement the taste of a dish so much that it is sometimes difficult to guess its ingredients. But also to bring a gloss of luxury and aristocratic sophistication to the usual meal.

Most of the sauces we enjoy today were invented by the French. It is they who own the famous mayonnaise, bechamel, chasseur, mornay, and, of course, tartar sauce. This is a classic cold mixture based on hard-boiled egg yolk, vegetable oil and green onions. Its interesting piquant taste can be supplemented with other additives, which certainly need to be crushed into small pieces, and not grind into a monotonous gruel. This is the main highlight of the sauce.

Today, in any store or supermarket you can buy products from all over the world. But you can make tartar sauce at home, soit will be tastier, softer and he althier. The recipe is quite simple, and the ingredients are available to absolutely everyone. So, boil the egg and grind the yolk. Add black pepper, s alt, lemon juice or wine vinegar to it. Drop by drop add vegetable oil - olive or sunflower. The mixture must be rubbed thoroughly so that there is not a single lump. At the end, finely chop a bunch of green onions into the sauce. This is a basic recipe that can be slightly modified as desired. For example, add parsley, dill, garlic, pickled cucumber, capers, dry mustard, tarragon, olives or black olives. Also, tartar sauce can be prepared much easier and faster. To do this, mix the finished mayonnaise with egg yolk and onion. It is necessary to store the product in the refrigerator for about two days, in a tightly closed container in a cold place - no more than a week.

It first appeared on the tables of aristocrats in the nineteenth century. It is believed that the sauce got its name in honor of the Tatars - a proud and warlike people with a burning disposition. Tartar sauce, the composition of which is not a secret to anyone, is rich in useful substances. Egg yolk and vegetables are easily absorbed by the body, replenishing it with approximately fifteen microelements and thirteen vitamins. Thus, this supplement can improve your he alth and well-being.

Tartar sauce goes well with fried fish and other seafood dishes - shrimp, lobster, squid, octopus. It is also served with roast beef, fried meat, steaks, roasts and some vegetable delicacies. Tryenrich your diet with this product by combining it with the main dishes of your table.

Of course, a product so useful in all respects should be used with caution by those who have diseases of the gastrointestinal tract, since its components irritate the mucous membrane. Due to the decent content of cholesterol in eggs, the sauce should not be carried away by hypertensive patients and patients with atherosclerosis.