Subtlety of cooking: tartar sauce

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

Most of the sauces that we enjoy today, the French invented. It is they who own the famous mayonnaise, beshamel, chasseur, morney, and, of course, tartar sauce. It is a classic cold mixture based on a yolk of a chicken egg, hard-boiled, vegetable oil and green onions. Its interesting piquant taste can be supplemented with other additives, which must necessarily be crumbled in small pieces, and not rub into a monotonous mush. This is the main highlight of the sauce.

Today in any store or supermarket you can buy products from around the world. But you can make sauce tartar at home, so it will be tastier, more tender and more useful. The recipe is quite simple, and the constituent products are available to absolutely everyone. So, cook the egg and grate the yolk. To it we add black pepper, salt, lemon juice or wine vinegar. Drop by dropping vegetable oil - olive or sunflower oil. The mixture must be grinded carefully, so that there is not a single lump. Finally, finely chop the bunch of green onions. This is the basic recipe, which can be slightly changed at will. For example, we add parsley, dill, garlic, pickled cucumber, capers, dried mustard, tarragon, olives or olives. Also, tartar sauce can be cooked much easier and faster. To do this, mix the prepared mayonnaise with egg yolk and onions. Store the product in the refrigerator for about two days, in tightly closed containers in a cold place - no more than a week.

For the first time he appeared on the tables of aristocrats in the nineteenth century. It is believed that the name was given to the sauce in honor of the Tatars, a proud and militant people with a burning temper. 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 about fifteen microelements and thirteen vitamins. Thus, this supplement will be able to correct your health and well-being.

Tartar sauce perfectly matches with fried fish and other seafood dishes - shrimp, lobster, squid, octopus. It is also served with roast beef, grilled meat, steaks, fries and some vegetable dainties. Try to enrich your diet with this product, combining it with the main dishes of your table.

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