Connoisseurs of French cuisine are well acquainted with this sauce. Most often, Tartare is served with fried or baked fish, but it can also be supplemented with a variety of meat dishes. As a snack, you can sometimes put sauce with chips, bread or tortillas on the table.
Ingredients
- Egg yolks (hard–boiled) - 2 pieces
- Sour cream - 200 ml
- Capers - 1 tbsp.l.
- Pickled cucumbers - 100 g
- Mustard - 1 art.l.
- Lemon juice - 2 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Finely chop the pickled cucumbers and capers.
Mash the boiled yolks with a fork or crumble with your hands.
Mix cucumbers, sour cream, egg yolks, lemon juice and mustard.
Add salt and ground pepper to taste. Stir and send the sauce to the refrigerator for 1 hour.
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