Sauce Tartar
A classic with meat, fish or french fries. We couldn’t find out who keried the sauce for the first time; Auguste Escoffier definitely mentions it in his 1903 cookbook under the cold sauces. This is prepared with hard-boiled egg yolks and oil, plus chives and onions. It is more the Gribiche sauce that corresponds to today’s tartar sauce. The gribiche is mixed with hard-boiled egg yolks but with mustard and oil to make a maynaise and then pickles, capers and herbs are added.
Today it is quite easy to do without hard-boiling the eggs. Provided the cold chain works especially in summer, salmonella is no longer too big an issue, which was different in Escoffier’s time. In addition, the preparation of mayonnaise with hard-boiled egg yolk is a little more complicated than with raw egg yolk. Raw egg emulsifies more easily.
Our tartar sauce is based on the gribiche and we use raw egg yolks, plus what the herb garden has to offer.
Interesting
If you use hard-boiled egg yolks, it is important that you mash the yolks very finely with a fork, almost smear them and then bring them to a good, creamy consistency with the mustard. You may need to add a few drops of water. If you do not have a creamy mixture, the oil will not emulsify and there will be no connection.
Important questions:
Egg – hard-boiled?
in the past, not anymore. We also like fresh eggs better.
But what is already fine is hard-boiled egg white cut into small cubes in the tartar sauce.
Pickles yes or no?
Originally not. That was reserved for the Gribiche sauce.
What about capers?
Same as with the pickles.
Ingredients
4 servings
– 2 pieces of raw egg yolks
– 1 teaspoon mustard
– ¼l sunflower oil
– 2 hard-boiled egg whites and diced
– 50g pickles, diced into small pieces
– 50g shallots, finely diced
– 50g chives cut into small pieces
– Finely chopped 50g parsley
– a dash of lemon
– Salt pepper
Refine
It goes in all directions. The sauce becomes creamier if you add mayonnaise or, in the light version, yogurt. There are no limits to the herbs here either. You can sharpen with Tabasco.
CULINAMUS
For our Culinamus Sauce Tartar we prepare the sauce base as described and then take what our herb garden has to offer. If the pickle is dropped, we’ll use a dash of vinegar instead. We like to add some natural yogurt. That makes the sauce a little lighter.
Preparation
15 minutes
– Hard-boil the eggs, let them cool down
– Separate egg white and egg yolk, cut egg white into small cubes
– Prepare oil
– Measure out the remaining ingredients and cut them into small pieces
Cooking
5 minutes
– Mix the egg yolks with the mustard until smooth.
– Season with salt and pepper and stir into a creamy sauce while adding the oil.
– Add the remaining ingredients and stir
– refrigerate
and next?
sweet potato fries, for example.
Depending on what the tartar sauce is combined with, the accompanying wine also results. According to all the rules of the art, however, it will not be red wine. The fresh sauce goes well with white meat or fish.
CULINAMUS!
