Pages

Sunday, 9 November 2014

Tartar Sauce


Tartar Sauce

Yes, this is yet another basic recipe for those of you who are newbie’s in the kitchen. Knowledge of basic recipes is quite essential which is why I intermittently post them. To people who cook regularly and are familiar with the basics, this is child’s play, but for people taking baby steps in the kitchen arena, such recipes can seem quite daunting. It is my agenda to address that fear by posting simple, basic recipes and assuring you they're extremely doable and easy. Once you have mastered the basics, cooking will feel like a walk in the park. This time I'm sharing the recipe for Tartar Sauce, a classic, that goes with lots of food but it goes best with crisp batter fried fish. Go on give the recipe a try and the next time you make batter fried fish serve it with a bowl of tartar sauce, made to perfection!

Ingredients:

1 cup mayonnaise (get the recipe here)
4 teaspoons baby gherkins, finely chopped
4 teaspoons red onions, finely chopped
2 teaspoons capers drained, and finely chopped
½ teaspoon black pepper powder
2 teaspoons parsley, finely chopped
Squeeze of lime juice, to taste
3 teaspoons cream, smoothened
Salt, to taste


 Method:

  1. Mix together all of the ingredients in a small bowl except lime juice and cream.
  2. Check for flavor balance and add lemon juice as required.
  3. Add the smoothened cream, mix well.
  4. Remove to a serving bowl and chill in the fridge for 6 hours before serving.

Chef Notes: 

  1. If you don't have access to capers you can substitute them by adding chopped green olives.
  2. If the capers you use are soaked in vinegar, lightly rinse them in water before use.
  3. If you prefer to use a wee bit more onions, gherkins and capers, feel free to do that.
  4. You may use the sauce immediately if you wish but the flavors of the added ingredients blend better when the sauce is allowed to rest in the fridge for a few hours.
  5. I usually make mayonnaise with whole egg but if you have a tried and tested mayonnaise recipe or would prefer to make it only with egg yolks, feel free to go with the recipe preferred by you.
  6. If red onions aren't available use regular onions available in the market.
  7. This sauce keeps in the fridge for 3 days.
  8. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.



2 comments:

  1. Replies
    1. Thank you. If you try it please do let me know. I'd love to hear feedback from you :-)

      Delete