Sauce tartare
Sauce Tartare, a classic condiment often served with seafood or fried foods, has a rich history and a versatile array of ingredients that have evolved over time. Its origins can be traced back to France, where it emerged as a popular accompaniment to various dishes, particularly seafood, in the 19th century.The exact origins of Sauce Tartare are somewhat uncertain, but it is believed to have been inspired by earlier French sauces such as mayonnaise and remoulade. The name "Tartare" likely derives from the Tatars, a group of Turkic-speaking peoples historically associated with Central Asia and Eastern Europe. The connection to the Tatars is not entirely clear, but it has been suggested that the sauce's name may have been coined as a nod to the exoticism of the East.Originally, Sauce Tartare was a simple blend of mayonnaise, chopped pickles (often cornichons), capers, and herbs such as parsley, chives, or tarragon. These ingredients provided a tangy, herbaceous flavor that complemented the richness of fried or grilled seafood. Over time, variations of the sauce emerged, with different regions and chefs adding their own twists and adaptations.One notable aspect of Sauce Tartare is its adaptability. While the core ingredients remain consistent, variations abound. Some recipes may incorporate additional ingredients such as chopped hard-boiled eggs, onions, garlic, mustard, or Worcestershire sauce for added depth of flavor. The proportions of the ingredients can also vary according to personal preference or regional tradition, with some versions emphasizing the tanginess of the pickles and capers, while others focus more on the creaminess of the mayonnaise.In terms of usage, Sauce Tartare is incredibly versatile. Its primary role is as a condiment, served alongside seafood dishes such as fried fish, shrimp, calamari, or crab cakes. The sauce's tangy flavor helps to cut through the richness of these dishes, providing a refreshing contrast. However, it is not limited to seafood; Sauce Tartare can also be served with other fried foods like chicken tenders, onion rings, or even as a dipping sauce for French fries.Beyond its traditional role as a condiment, Sauce Tartare has also found its way into various culinary applications. Chefs may use it as a component in salads, sandwiches, or as a topping for grilled meats. Its creamy texture and bold flavor make it a versatile ingredient that can enhance a wide range of dishes.In conclusion, Sauce Tartare has a fascinating history rooted in French culinary tradition. From its humble origins as a simple blend of mayonnaise, pickles, and capers, it has evolved into a versatile condiment with countless variations. Whether served alongside seafood classics or used as a creative ingredient in modern cuisine, Sauce Tartare continues to delight taste buds around the world with its tangy, herbaceous flavor profile.
Ingredients
- 150 g Greek yoghurt
- 100 g mayonnaise
- 80 g pickled gherkin, finely chopped
- 2 hard boiled eggs, finely chopped
- 1/2 lemon, juiced
- 2 tsp fresh dill or parsley, finely chopped
- 1 garlic clove, minced (optional)
- 4 g salt
- 1/4 tsp white pepper, ground
Instructions
- Combine the joghurt and mayonnaise in a bowl.
- Add all the other ingredients and mix well.
- Cover the sauce and let it sit in the fridge for half an hour.
- Check the seasoning again and adjust if necessary.
- Serve with your favorite food.