The best accompaniment to a good fish is a tartar sauce.
Tartar sauce is a delicious mayonnaise-based sauce, which you can also make with eggs and oil.
If you are a purist in the kitchen you will surely want to make your own homemade mayonnaise, but if you are a little more practical, a commercial brand of good quality mayonnaise will suffice as a base.
This sauce was invented by the French for the Tatars, who ruled parts of Eastern Europe and Mongolia.
In the UK, tartar sauce (or tartar sauce as it's known there!) Is made with capers , chives, parsley, lemon juice and pickles. You can make the sauce to your liking, perhaps choosing between sweet or savory pickles, changing the proportion of herbs, or giving the recipe another twist, to make it your own. When it comes to making tartar sauce, you can make your favorite version.
Fat-Free Tartar Sauce: If you want to cut the fat, you'll be pleased to know that there is a fat-free version of tartar sauce to consider. Use nonfat yogurt or nonfat sour cream for the base of your homemade tartar sauce, then add a tablespoon each of the chopped pickles or pickle sauce, mustard, parsley, and chopped onions.
More tips for homemade tartar sauce.
You can prepare the sauce in a bowl, a blender or food processor , depending on what you have available and the type of final consistency you prefer. Tartar sauce is supposed to have chunks, but very small.
Store the finished homemade tartar sauce recipe in a screw-top jar for up to a week in the refrigerator.
So read on, find out how to make tartar sauce, and enjoy!
The sauce works great with fried battered or battered fish fillets, as this sauce offers a creamy flavor with bitter and acid touches, to really complement the fish. That combination of recipes Hot fish (preferably fried) and cold tartar sauce is amazing.
Preparing this traditional sauce recipe is extremely simple
200 grams of mayonnaise
1 organic boiled egg
25 gramos de capers
25 grams of pickles
50 grams of white onion
10 gramos de Dijon mustard
1 sprig of Chives
Start by preparing the base with the mayonnaise and mustard, then Chop the onion, the caper and the gherkins.
Scratch the egg finely, or you can cut it into small pieces.
The last touch is given by adding a little chopped chives or parsley.
You should chill the sauce for a minimum of an hour before serving.
Missing? A delicious fish and a delicious and crunchy salad with which to enjoy this delicious and delicate flavor!