Tartare sauce
Tartare sauce , tartar sauce or tartar sauce is a cold sauce of traditional French cuisine . According to the classic definition, it is a mayonnaise prepared with hard-boiled egg yolk , which is mixed with finely chopped green spring onions or chives .
It is served with fish , seafood , roast beef , cold roasts or the like.
A simple variant consists of mayonnaise, finely chopped hard-boiled eggs and finely chopped chives.
Other ingredients can be herbs such as parsley and tarragon , capers , finely chopped pickles , shallots or onions , mustard and garlic . A mayonnaise made from hard-boiled egg with pickles, capers, parsley, tarragon and chives is known in classic French cuisine as a sauce gribiche .
See also
Web links
Commons : tartare sauce - collection of images
Individual evidence
- ↑ Richard Hering, Walter Bickel (Ed.): Herings Lexicon of the Kitchen . 18th, revised edition. Specialized book publisher Dr. Pfanneberg, & Co., Giessen 1978, ISBN 3-8057-0218-3 , p. 59
- ↑ Hermann Grüner, Reinhold Metz (ed.): The young cook . 25th edition. Pfanneberg, Gießen, Leipzig 1993, ISBN 978-3-8057-0386-4 , p. 351