The texture of Tartar sauce is unusual due to the combination of boiled yolk, which makes the sauce velvety and creamy, with crispy pieces of pickled vegetables and onions. There are many recipes of Tartar sauce: based on ready-made mayonnaise and sour cream, with garlic, with various greens, etc. This recipe is based on the classic technology of making mayonnaise with the addition of raw yolk.
- egg : 2 piece
- yolk : 2 piece
- mustard : 0.5 tsp
- lemon juice : 15 ml
- oil : 120 ml
- gherkins : 40 g (pickled)
- capers : 10 g
- green onion : 10 g
- salt : 0.5 tsp
- black pepper : 1 pinch
Stages of cooking
Prepare the ingredients. Wash the onion. For the recipe you need two raw yolks and two boiled. Prepare two hard boiled eggs (within 10 minutes after boiling), rinse with cold water.
Separate boiled and raw yolks from whites, knead them with a fork, mix.
Add mustard, salt, pepper, lemon juice. Mix.
Whisk yolks with a mixer, gradually pouring oil with a thin stream, until the mass turns into a smooth sauce.
Chop gherkins, capers and green onions. Add to sauce.
Serve tartar sauce to fish, poultry, seafood. Enjoy your meal!