How to make tartar sauce (photo and video recipe)

It is similar to mayonnaise, but its particular taste will win you over: here's how to prepare the recipe for homemade tartar sauce!

Tartar sauce is a very tasty sauce of French origin . It is used cold to season fish or meat, but also for snacks and canapés. In general it is a recipe very similar to that of mayonnaise, but the difference lies in its components .

What Are the Ingredients of Tartar Sauce? First of all the eggs, which are used partly hard-boiled, but also others such as gherkins, capers, parsley and tarragon .

The latter, to be used fresh and not dried (because it loses its aromas when dried), is an aromatic herb widely used in transalpine cuisine to accompany main courses, given its pungent flavor which is somewhat reminiscent of mint and celery.

In short, are you ready to prepare it together? So follow us in the kitchen and let's prepare the sauce by following all the photo steps and the video recipe .

How to make tartar sauce

1. To prepare the tartar sauce, put 4 eggs in a saucepan, completely covered with water, and cook until hard-boiled (this will take about 8-10 minutes after boiling ).

2. In the meantime, finely chop the capers (it is advisable to soak them in cold water for a few minutes and then drain them), the gherkins, the parsley and the tarragon.

3. Let the eggs cool, then peel them and remove the 4 yolks .

4. Put them in a bowl with vinegar, salt and pepper and mash them with a fork, mix everything until you have obtained a homogeneous mixture .

5. Add two fresh egg yolks and whisk with electric whisks, pouring in the oil slowly, just as if you were preparing mayonnaise. It will be very important not to pour it all together but slowly, so as not to make the sauce go crazy.

6. When the tartare has a creamy consistency, add the chopped capers, gherkins, parsley and tarragon and mix .

The sauce is ready, enjoy your meal !

Also try our recipe for preparing the barbecue sauce !

Read also

How to make mayonnaise? The infallible recipe (that doesn't go crazy) and grandma's tricks

Tips for preparing the perfect tartare

The only slightly more complicated part of all this preparation is certainly that which concerns the yolks, just like with classic mayonnaise it can go crazy, so here are 3 simple tips to prevent it from happening or to recover the sauce.

– Use room temperature eggs for using raw yolks. Don't go wrong with this step, cold yolks from the fridge are much more difficult to whip.

– Flush oil . Little and always flush, for a good result of the tartar sauce (or mayonnaise) put it a little at a time but always flush. If you are afraid that the bowl will move, place it on a damp cloth which will create more friction.

– Finally, how to recover the crazy tartare. Put an additional egg yolk in another bowl . Start whipping it with the oil and, only when it begins to thicken like the best of mayonnaises, gradually add the crazy mixture, continuing to mix or blend. This way you should be able to recover the sauce.

storage

We recommend keeping the sauce in the fridge, in a container with a special lid, for a maximum of 3-4 days . We do not recommend freezing in the freezer.