Known for its creamy texture and tangy flavor, it’s a perfect match for a variety of dishes, particularly seafood. Its popularity spans across Europe, North America, and beyond, with different cultures adding their unique twists to the recipe. Often served alongside fried fish, fish sticks, or even roasted meats, tartar sauce is a versatile addition to any meal.
Method 1: Classic Tartar Sauce
Ingredients:
- 2 hard-boiled egg yolks
- 1 teaspoon mustard
- 1 tablespoon lemon juice
- 1 large pickle (finely chopped)
- ⅖ cup (3.4 fl oz / 100 ml) oil
- Salt, black pepper (to taste)
Preparation:
- Hard-boil the eggs, cool, peel, and remove the yolks. Mash them well with a fork or pass through a strainer.
- Add mustard and mix with a hand mixer in a small deep bowl.
- Slowly drizzle in the oil while mixing, adding a few drops of lemon juice at a time.
- Once all ingredients are combined, season with salt and pepper, then mix in the finely chopped pickle.
- Serve with fried brain or as a perfect complement to fish dishes.
Method 2: Creamy Tartar Sauce
Ingredients:
- 2 egg yolks
- 2 egg whites
- Juice of 2 lemons
- ⅘ cup (6.8 fl oz / 200 ml) olive oil
- 1 tablespoon mustard
- 1 small onion (grated)
- 1 small pickle (finely chopped)
- Parsley (chopped)
- Salt, black pepper (to taste)
- ½ cup sour cream
Preparation:
- Mix the egg yolks, egg whites, and lemon juice well.
- Cook over low heat, stirring continuously, until the mixture thickens (a few minutes).
- Once cooled, gradually whisk in the olive oil as you would for mayonnaise.
- Add mustard, grated onion, chopped pickle, and parsley. Season with salt and pepper.
- Before serving, mix in the sour cream for a creamy finish.
