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
2 teaspoons parsley, finely chopped
Squeeze of lime juice, to
taste
3 teaspoons cream,
smoothened
Salt, to taste
Method:
- Mix together all of the ingredients in a small
bowl except lime juice and cream.
- Check for flavor balance and add lemon juice as
required.
- Add the smoothened cream, mix well.
- Remove to a serving bowl and chill in the fridge
for 6 hours before serving.
Chef Notes:
- If you don't have access to capers you can substitute them by adding chopped green olives.
- If the capers you use are soaked in vinegar,
lightly rinse them in water before use.
- If you prefer to use a wee bit more onions,
gherkins and capers, feel free to do that.
- 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.
- 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.
- If red onions aren't available use regular onions available in the market.
- This sauce keeps in the fridge for 3 days.
- 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recipe/s but do NOT publish my recipes and my photographs on any blog-site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.
nicely made sacue
ReplyDeleteThank you. If you try it please do let me know. I'd love to hear feedback from you :-)
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