Tartare with capers
8 servings
30 minutes
Tartar with capers is an exquisite sauce with a vibrant flavor that perfectly complements meat and fish dishes. Its origins delve deep into European gastronomy, where it became a favorite due to the rich aroma of capers, dill, and the spiciness of Dijon mustard. The delicate consistency achieved by carefully whisking egg yolks with olive oil and sour cream gives the sauce a softness, while pickled cucumbers add a fresh tang. The taste of tartar is a harmony of salty-sour notes with a hint of spiciness, making it an ideal addition to roasted meat, fish, or even vegetable dishes. This sauce not only decorates the dish but also reveals its nuances, turning the meal into a true gastronomic delight.
1
Boil 2 eggs hard, peel them, remove the yolks (the whites are not needed), and grate them on a fine grater.
- Chicken egg: 3 pieces
2
Separate the yolk from the white of the remaining egg.
- Chicken egg: 3 pieces
3
Whisk the yolks and mustard until smooth. Then, add the oil in a thin stream while continuing to whisk.
- Dijon mustard: 1 teaspoon
- Olive oil: 100 ml
4
Then add vinegar (you can replace it with lemon juice if desired) and sour cream, and whip a little more.
- White wine vinegar: 1 teaspoon
- Sour cream: 1 tablespoon
5
Chop cucumbers (small gherkins), capers, and dill finely. You should have 2 tablespoons of cucumbers, 1 tablespoon of capers, and 1 teaspoon of dill. Add to the sauce and mix.
- Marinated cucumbers: 6 pieces
- Capers: 1 tablespoon
- Dill: 1 teaspoon
6
You can also add finely chopped green onions. (According to the rules, it is added).
7
Cool down.
