Light tartar sauce
4 servings
10 minutes
Light tartar sauce is a classic accompaniment to fish and meat dishes, originating from French cuisine. Its refreshing taste is achieved through a combination of pickles, herbs, and garlic that add zest and a slight tang. Mayonnaise serves as the base, creating a delicate, creamy texture, while black pepper enhances the aroma with exquisite notes. Historically, tartar was used to accompany fish or seafood dishes, but its versatility allows the sauce to be used as a dip or dressing for salads. It pairs excellently with fried and baked snacks, making them more flavorful. Easy to prepare with minimal ingredients and time required, and thanks to steeping, the flavor becomes more harmonious and rich.
1
The greens need to be washed, dried, and finely chopped. Instead of dill, parsley can be used – the taste will change slightly. Both types of greens can also be used.
- Dill: 1 bunch
- Ground black pepper: to taste
2
Peel the garlic and crush it in a garlic press.
- Garlic: 2 cloves
3
Take the cucumbers out of the brine and cut them into small cubes or grate them on a coarse grater.
- Pickles: 2 pieces
4
Add mayonnaise and mix everything. No need to salt, as the cucumbers provide enough salt. Let it sit for a few minutes before use.
- Mayonnaise: 4 tablespoons