Classic tartar sauce
Votes: 4
Time: 15 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Classic tartar sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 egg yolks
- 1/4 cup apple cider vinegar 5%
- 1.5 cups of vegetable oil
- 2 shallots, finely chopped
- 3/4 cup finely chopped gherkins
- 1/2 cup whole grain mustard
- 1 teaspoon celery salt
- A pinch of cayenne pepper
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Recipes with similar ingredients: tartar sauce, eggs, pickled cucumber, apple cider vinegar, whole grain mustard, celery salt, ground cayenne pepper
Cooking the dish according to the recipe:
- In a food processor, combine the egg yolks and apple cider vinegar. With the processor running, gradually add the oil and process until emulsified. If the mixture begins to thicken too much, add the oil more quickly.
- Add the remaining ingredients and taste. Season with salt if needed. Transfer the tartar sauce to a lidded container and refrigerate until ready to use.
Categories:
recipe / Sauces / Dips / French cuisine / Anne Burrell
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