Tartar sauce with pickles, homemade recipe

Tartar sauce - a recipe at home allows you to prepare a dish in the best traditions of French cuisine. Spicy, with a slight sourness, it will perfectly reveal the taste of fish or meat. The name translates as “Tatar”.

There are many recipes for the dish. It is prepared without eggs, with the addition of cheese, radishes and other ingredients. The base can be mayonnaise, natural yogurt, sour cream or soft curd cheese. The correct consistency can be achieved using a blender.

Tartare perfectly complements dishes of pasta, vegetables, seafood, fish and poultry. Used as the main sauce for making shawarma and pizza.

Basis for making any Tartar sauce

Regardless of the recipe, the basis for preparing the dish is olive oil, mustard, egg yolks, lemon juice, capers or pickled gherkins, spices and fresh herbs. Tartar sauce recipes are often prepared at home using sour cream, mayonnaise or soft cheese.

Cucumbers should be lightly salted or pickled; barrel cucumbers are not suitable for this, as they are sour and sharp. Add a little lemon juice or vinegar to the sauce to achieve the required acid level. Herbs used include dill, parsley, tarragon, paprika, leeks or shallots.

How to make tartar sauce with sour cream without mayonnaise - recipe

A rather high-calorie addition to dishes, you can lighten it up a little so that you can eat it - and not regret the added kilograms. This cute sauce goes well with fish dishes, beef, and nuggets.

Take:

Chicken eggs – 3 pcs.
Mustard, Dijon - 1 large spoon (it can be replaced with regular mustard, but not too spicy).
Sour cream – 2 spoons.
Pickled cucumbers – 1 pc.
Oil - two thirds of a glass.
Wine vinegar – 1 spoon.
Capers – 1 spoon.
Pepper and salt.

Making sour cream tartare:

Boil 2 eggs and finely grate their yolks (leave the third egg raw).
Add the remaining raw mustard to the boiled yolks and stir.
Start adding oil to this mixture. The main thing is to add it in small portions, gradually and immediately beat it with a blender.
As a result, you will get a homogeneous mixture, very similar to mayonnaise - the same consistency.
Now it's time to add sour cream to the sauce and stir it. Stir with a fork or whisk; no need to beat with a blender anymore.
Chop the cucumbers and capers very finely and add to the tartare. Pour in wine vinegar (if desired, replace it with lemon juice), salt and add pepper.
Stir one last time and place in the refrigerator to cool and infuse.

The benefits of Tatar sauce

Each dish ingredient has certain beneficial properties that make the sauce a valuable product. Egg yolk contains many trace elements, vitamins and minerals.

Vegetable oil is rich in vitamins A, D and E, linoleic acid – vitamin F.

Thanks to the use of olive oil and chicken yolk, Tartar sauce has the following beneficial properties:

improves blood composition, recommended to be included in the diet for anemia;
stimulates the formation of new nerve cells;
during mental and physical stress helps to recover faster;
increases the body's protective functions, is an antioxidant;
removes toxins and waste, accelerates metabolism;
has a positive effect on vision, prevents the development of cataracts;
strengthens teeth, nails and bones;
helps remove cholesterol from the body;
strengthens the heart muscle and blood vessel walls.

Classic Tartar sauce

Making homemade tartar sauce is not difficult. It will take very little time to get a tasty and aromatic addition to meat or fish dishes.

Ingredients

3 chicken eggs;
pepper and salt to taste;
100 ml olive oil;
30 g parsley;
8 green olives;
1 clove of garlic;
260 g pickled cucumbers;
20 ml lemon juice.

Cooking method:

Boil two hard-boiled eggs. Cool by placing under running cold water. Clean from the shell. The white is separated from the yolk. The latter are kneaded with a fork in a small bowl until smooth. Add raw yolk to the mixture and mix.
Olives and pickled cucumbers are chopped into small cubes. The washed parsley and garlic are chopped.
The yolk mixture is transferred to a blender container, olive oil, lemon juice are added, and mustard is added. Salt, season with pepper and beat until a homogeneous white mass with the consistency of thick sour cream is obtained.
Finely chopped vegetables are added to the resulting mixture. Mix and serve.

Advice! You can diversify the taste of the sauce by adding chopped green onions to it. For spiciness, you can add garlic by passing it through a press. The sauce will be tastier if you add greens to it immediately before serving.

Instant Tartar Sauce Recipe (No Vinegar)

Kitchen equipment and utensils: electric blender of any model with an attachment for sauces and mayonnaise; small deep container; teaspoon and tablespoon; beaker; knife; cutting board.

Ingredients

Chicken egg	1 yolk
Pickled cucumbers (gherkins)	2-4 pcs.
Traditional mustard	1 tbsp. l.
Vegetable oil	100 ml
Green onion, leaf parsley	2-3 branches each
Lemon juice	1 tbsp. l.
Salt and ground pepper	¼ tsp each

Cooking sequence

Place all the ingredients for preparing the seasoning into the bowl of an electric blender or into a container with high sides.

Remove the leaves from the parsley from a couple of branches, but do not chop them.
Read also: How to cook vol-au-vent with red caviar?
Coarsely chop 2-3 green onions.
Gherkins - coarsely chop the pickled cucumbers and also place them in a bowl under the blender. Depending on taste preferences, you can use 2, 3 or 4 cucumbers.
Break one chicken egg, remove the yolk from the white, and also place it in a mixing container.
Add a tablespoon of mustard and freshly squeezed lemon juice, as well as a quarter teaspoon of salt and ground black pepper.
Pour 100 ml of refined vegetable oil into the mixture of components.
Install the attachment for mayonnaise and sauces on the blender, and beat in the “Turbo” mode, and for those who don’t have it, at high speeds, for about 20 seconds.
The sauce is ready!

How to choose the right ingredients

The basis of tartar sauce is mayonnaise, which you can either prepare yourself or use a ready-made product.
Cucumbers for seasoning sauce are taken exclusively from pickled, and not pickled or pickled, gherkin varieties, like the smallest varietal cucumbers.
Green onions are the main component of the seasoning sauce.
If the cooking recipe contains vinegar, then it is advisable to use wine vinegar, or, in extreme cases, natural apple vinegar, and not acetate.
Any mustard can be used - regular paste, French or Hungarian peas, but not dry powder. It is needed to give stability to the egg emulsion.
Depending on the recipe, finely ground black pepper can be added, or crushed in a mortar - finely or coarsely, according to the taste of the cook.
The amount of herbs, salt, and pungency in the sauce is adjusted by the same chef who prepares the dish.
To give the tartare a special piquancy, in some cases blue cheese is added as one of the ingredients.

Video recipe

I offer for viewing a unique video of the step-by-step preparation of vinegar-free tartare with comments and tips from the author of the video.

Taratar sauce with pickles and sour cream

Tartar sauce, which contains sour cream, is perfect for fish and seafood dishes. In this case, it is better to give preference to a fatty fermented milk product.

Ingredients

200 ml sour cream 20% fat;
salt and pepper to taste;
20 g mayonnaise;
3 cloves of garlic;
2 pickled cucumbers.

Cooking method

Peel the pickled cucumbers, chop finely and squeeze lightly.
Combine sour cream with mayonnaise, salt, pepper and mix thoroughly.
The garlic is peeled and finely chopped. Add to sour cream mixture. The chopped vegetables are also sent here and kneaded so that the ingredients are evenly distributed. Leave for half an hour and serve.

Attention! In this recipe, mayonnaise acts as a thickener. If the sour cream is quite fatty, then you don’t need to add it. Pickled cucumbers need to be cut with a knife so that pieces of vegetables can be felt in the sauce.

Tartar sauce - recipe with mayonnaise

An excellent option for a holiday table. Homemade tartar sauce, prepared on the basis of mayonnaise, has an expressive and bright taste. It will be especially tasty if you use a product made with your own hands.

Ingredients

1 clove of garlic;
130 g mayonnaise;
pepper and salt to taste;
110 g lightly salted cucumbers;
20 g dill;
mustard to taste;
7 olives.

Cooking method:

Olives and cucumbers are removed from the brine. Finely chop everything and put it in a suitable container.
Garlic cloves are peeled and chopped. The dill is rinsed, lightly dried and chopped. Place everything in a bowl with vegetables. Salt, pepper, mix.
Combine mayonnaise with mustard and lightly whisk. Add the crushed ingredients, stir gently and serve in a gravy boat.

Advice! Cucumbers should not be watery so as not to spoil the consistency of the sauce. You can make your own mayonnaise from eggs and butter, or use a ready-made product.

Tartar sauce with fresh cucumbers

Traditionally it is believed that tartare is an ideal complement to fish dishes. This is true, but its “fresh” version also goes well with meat and various salads. If you want to make your dishes taste even better, follow our recipe for making tartar sauce at home.

Required Ingredients

To prepare it we will need:

Fresh cucumber – 2 medium-sized fruits;
Garlic – 1–2 cloves;
Greens (dill, parsley) – 1 bunch;
Mayonnaise (low-calorie) and sour cream (low-fat) - 2 tablespoons each;
Lemon juice – 1 teaspoon;
Olive oil – 1 tablespoon;
Salt - at your discretion.

If you prefer a more dietary version of the sauce, you can replace mayonnaise and sour cream with Greek yogurt (without additives).

Tartar sauce with fresh cucumbers: step-by-step recipe

Cooking process

Making tartar sauce in your own kitchen according to our recipe is not difficult even for an unprepared person:

First we prepare the cucumber. It needs to be washed and peeled. Then you should finely chop it with a knife or chop it in another way. You can use a fine grater or blender.
Place the chopped cucumber in a bowl and add sour cream and mayonnaise to it. Sprinkle with salt and mix thoroughly.
Pass the garlic through a garlic press or chop it with a knife, then add it to the rest of the sauce ingredients.
Next add olive oil. If you don’t have it on hand, you can replace it with sunflower.
Then finely chop the greens with a knife. You can take dill or parsley, or a little bit of both plants.
Sprinkle the chopped greenflies with lemon juice and also add to the bowl.
All that remains is to thoroughly mix all the ingredients, for which we recommend using a blender.

What to use with this fresh tartar sauce with hints of garlic is up to you.

Curd tartar sauce

Tartar sauce recipe with cottage cheese - an original preparation. A fermented milk product of the correct fat content will allow you to achieve the ideal consistency of the sauce.

Ingredients

200 g cottage cheese 5%;
50 g sour cream 20%;
salt and pepper to taste;
1 egg;
30 g fresh dill.

Cooking method

The yolk is carefully separated from the white. The first is combined with sour cream and cottage cheese, beat with a mixer or blender until smooth.
The dill is rinsed, dried and finely chopped. Add to sour cream and curd mixture. Season with pepper and salt. Stir and place in the refrigerator for a quarter of an hour. Curd Tartar is served in portioned bowls or a gravy boat.

Advice! To make the consistency of the sauce homogeneous, it is first recommended to grind the cottage cheese through a sieve or beat it with an immersion blender to a paste-like state.

Sauce a la “Tartar” for pizza

Tartar sauce recipe for pizza contains more ingredients, which makes it piquant and tastier. It can be used as a base, directly during the cooking process, or served as an addition to baked goods.

Ingredients

3 sprigs of shallots, tarragon and fresh parsley;
1 egg yolk;
30 g each of capers and pickled cucumbers;
10 ml lemon juice;
100 g of high-calorie mayonnaise;
15 g mustard;
20 ml dry white wine;
3 g each of powdered sugar, salt and pepper.

Cooking method

The yolk, separated from the white, is ground with black pepper, powder and salt. Pour in wine and lemon juice. Continue stirring until smooth.
Mayonnaise, finely chopped capers, cucumbers and herbs, and mustard are added to the resulting mixture. Mix everything again.
At the end, add chopped shallots, stir and serve, transferring them to a gravy boat.

Important! Dry white wine can be replaced with wine vinegar. The flavor of the sauce will be more interesting if you use Dijon mustard.

What can you substitute for tartar sauce?

If the serving of a dish or the chosen recipe requires the use of tartar, knowing what to replace the sauce with will help solve the issue effectively and without losing the taste of the culinary creations.

An express solution would be a mixture of sour cream with grated pickled or pickled cucumbers. You can also add herbs and garlic to taste.
An alternative to authentic tartare may be a mixture of mayonnaise with chopped cucumber, which can be seasoned with spices and flavorings of your choice.
Instead of pickled or pickled cucumbers, you can add capers, a few drops of Worcestershire sauce, Dijon or table mustard of your choice to sour cream or mayonnaise.

Fish tartare (for salmon)

Homemade Tartar sauce goes especially well with fish dishes. It will reveal the taste even more and make it piquant.

Ingredients

30 ml olive oil;
ground black pepper and salt to taste;
1 red onion;
2 sprigs of dill, parsley and cilantro;
20 ml wine vinegar;
20 ml lemon juice.

Cooking method

The red onion is peeled, rinsed and finely chopped.
The greens are washed, laid out on a towel to dry slightly and chopped. Grind them in a mortar with pepper and salt.
In a separate bowl, mix lemon juice with wine vinegar. Pour the resulting mixture over the red onion and leave to marinate for ten minutes.
Fresh salmon fillet, after salting, is cut into strips. The fish is poured with marinade with onions, herbs and oil are added. Mix and serve as a separate dish.

Advice! Thus, you can cook not only salmon, but also any other red fish.

Universal Tatar sauce (simplified Tartar sauce)

The easiest way to make sauce. Can be used for baked potatoes, fish or chicken nuggets, or complement other dishes.

Ingredients

2 cloves of garlic;
2 pickled cucumbers;
ground black pepper to taste;
1 bunch of dill;
100 g mayonnaise.

Cooking method

Dill greens are washed, slightly dried and finely chopped.
The garlic is peeled and squeezed through a press.
The cucumbers are removed from the brine, finely chopped or grated on a coarse grater.
All ingredients are combined, seasoned with mayonnaise, salted, stirred and allowed to brew for ten minutes.

Important! For preparation, it is better to use homemade mayonnaise. This way you will receive a natural product and be confident in its quality.

It is worth remembering that the sauce is not an independent dish. It should be consumed in moderation. The dish is quite high in calories, so it is not recommended to include it in the diet for weight loss and for those who suffer from hypercholesterolemia.

Tartar is served not only as an addition to fish or meat, it is used to make pizza, shawarma or salads.

You can store it in the refrigerator, transferring it to a glass container with a tight lid, for no more than 4 days.

Composition and calorie content of tartar sauce

The nutritional value of the seasoning depends on the type of ingredients used to prepare it. There are dietary options with eggs without additional additives and high-calorie ones if they are based on red fish or meat.

The calorie content of tartar sauce can be 417-470 kcal per 100 g, of which:

Proteins - 2.2 g;
Fats - 49.4 g;
Carbohydrates - 4.3 g;
Dietary fiber - 0.5 g;
Ash - 2.2 g;
Water - 40.7 g.

Vitamins per 100 g:

Vitamin A - 24.8 mcg;
Retinol - 0.007 mg;
Beta Carotene - 0.198 mg;
Beta Cryptoxanthin - 5.1706 mg;
Lutein + Zeaxanthin - 116.0324 mcg;
Vitamin B1, thiamine - 0.016 mg;
Vitamin B2, riboflavin - 0.076 mg;
Vitamin B4, choline - 7.9 mg;
Vitamin B5, pantothenic acid - 0.018 mg;
Vitamin B6, pyridoxine - 0.024 mg;
Vitamin B9, folate - 4.932 mcg;
Vitamin C, ascorbic acid - 3.75 mcg;
Vitamin E, alpha tocopherol - 22.152 mg;
Gamma Tocopherol - 0.0196 mg;
Vitamin K, phylloquinone - 33.1 mcg;
Vitamin PP - 0.4767 mg;
Niacin - 0.076 mg;
Betaine - 0.0262 mg.

Macroelements per 100 g:

Potassium, K - 92.65 mg;
Calcium, Ca - 60.49 mg;
Magnesium, Mg - 14.84 mg;
Sodium, Na - 682.99 mg;
Sulfur, S - 0.53 mg;
Phosphorus, Ph - 50.1 mg;
Chlorine, Cl - 175.56 mg.

Microelements per 100 g:

Iron, Fe - 0.83 mg;
Cobalt, Co - 0.044 μg;
Manganese, Mn - 0.0579 mg;
Copper, Cu - 23.09 μg;
Molybdenum, Mo - 0.324 μg;
Selenium, Se - 0.093 μg;
Fluorine, F - 0.1 µg;
Zinc, Zn - 0.0614 mg.

Digestible carbohydrates per 100 g:

Starch and dextrins - 0.041 g;
Mono- and disaccharides (sugars) - 3.6 g;
Glucose (dextrose) - 0.2068 g;
Sucrose - 0.0106 g;
Fructose - 0.1911 g.

Sterols (sterols) per 100 g:

Cholesterol - 73.53 mg;
Phytosterols - 3.4029 mg.

Tartar sauce also contains other organic substances: essential and non-essential amino acids, fatty acids - saturated, mono- and polyunsaturated.

The benefits and harms of the seasoning are provided by the predominant vitamins and minerals:

Beta Cryptoxanthin has a pronounced antioxidant effect.
Choline is a substance with a fat-like structure with hepatoprotective properties.
Folates - normalize the production of digestive enzymes, but only together with vitamin B12, which, thanks to animal products, is present in the sauce.
Ascorbic acid is responsible for redox processes and dissolves cholesterol deposited in the lumen of blood vessels.
Alpha tocopherol - increases blood clotting and improves vision function.
Iron is an essential substance for the production of red blood cells and red blood cells.
Copper - normalizes blood pressure and insulin production.
Cholesterol - participates in metabolic processes, is the building material of all organic cells, but at the same time it is deposited in the lumen of blood vessels and worsens the condition of the circulatory system.

The most balanced vitamin and mineral complex is present in the seasoning made according to the classic recipe. It can be used to season food for young children and patients recovering from various diseases and operations. Only in this case the amount of pepper and salt should be reduced to a minimum.