Spicy classics of French chefs, method of preparation and composition of tartar sauce. Benefits and restrictions to use, recipes and interesting facts.
Tartar is a classic French sauce, the main ingredients of which are vegetable oil, green onions and egg yolks. Served cold, combined with meat dishes. The color is creamy, with different shades, the consistency can be so thick that sometimes they wonder whether this is a seasoning or a main dish? Most of all, the sauce resembles mayonnaise with a spicy aroma, until you feel a sharp, salty-burning taste. Best combined with fish or seafood, but also served with meat and vegetables.
How to make tartar sauce?
The easiest recipe
can be called the basis of all options for making tartar sauce. Eggs are boiled hard-boiled, but so that the yolks do not turn green and harden, but remain yellow, bright, tender. They are ground with black pepper, salt, lemon juice or vinegar (usually white grape). Add vegetable oil drop by drop until a uniform consistency resembling an emulsion is obtained, and then finely chopped green onions are driven in.
To prepare classic tartar sauce, pepper is added to 4 egg yolks, 1 tbsp. l. mustard powder, 1 tbsp. l. lemon juice, 30 ml of olive oil. At the final stage, add 2 tbsp. l. finely chopped onion - it will be tastier if mixed with dill and parsley. The final touch is grated pickles, 40-50 g. Since this addition was planned, salt is not used when grinding the yolks.
Instead of eggs with vegetable oil use a mixture of mayonnaise and sour cream - 3 tbsp. l. and 2 tbsp. l. respectively. Add a mixture of fresh herbs to taste (1 tablespoon), 20 g of pickled cucumber puree, a pinched clove of garlic and seasonings (salt and pepper) to your own taste.
You can make tartare without eggs with red fish fillet - salmon, salmon, trout. The main component of the sauce must be prepared in advance. Mix 1 tbsp. l. red wine vinegar with lemon juice, chop a red onion and pour fish marinade, 350 g. Leave for a day in the refrigerator in a sealed glass jar. The next day, chop cilantro with parsley and green onions, mix with salt and pepper. Combine with finely chopped or chopped fillets in a blender with seasonings.
Recommendations for novice cooks:
- Olive oil should be preferred;
- Sprinkle green onions last;
- When served with meat dishes, garlic is used as an additional ingredient, with vegetables - lemon peel juice and ground pepper.
The shelf life of freshly made tartar sauce is 3-4 days in the refrigerator, in a glass jar under a lid. Therefore, you do not need to make a lot of seasoning, it is better to mix fresh products, add new ingredients, and enjoy the unusual taste.
Composition and calorie content of tartar sauce
The nutritional value of a seasoning depends on the type of ingredients used to prepare it. There are dietary options with eggs without additional additives and high-calorie options if the basis is red fish or meat.
The calorie content of tartar sauce can be 417-470 kcal per 100 g, of which:
- Proteins - 2.2 g;
- Fat - 49.4 g;
- Carbohydrates - 4.3 g;
- Dietary fiber - 0.5 g;
- Ash - 2.2 g;
- Water - 40.7 g.
Vitamins per 100 g:
- Vitamin A - 24.8 mcg;
- Retinol - 0.007 mg;
- Beta Carotene - 0.198 mg;
- Beta Cryptoxanthin - 5.1706 mg;
- Lutein + Zeaxanthin - 116.0324 mcg;
- Vitamin B1, thiamine - 0.016 mg;
- Vitamin B2, riboflavin - 0.076 mg;
- Vitamin B4, choline - 7.9 mg;
- Vitamin B5, pantothenic acid - 0.018 mg;
- Vitamin B6, pyridoxine - 0.024 mg;
- Vitamin B9, folate - 4.932 mcg;
- Vitamin C, ascorbic acid - 3.75 mcg;
- Vitamin E, alpha tocopherol - 22.152 mg;
- Gamma Tocopherol - 0.0196 mg;
- Vitamin K, phylloquinone - 33.1 μg;
- Vitamin PP - 0.4767 mg;
- Niacin - 0.076 mg;
- Betaine - 0.0262 mg
Macronutrients per 100 g:
- Potassium, K - 92.65 mg;
- Calcium, Ca - 60.49 mg;
- Magnesium, Mg - 14.84 mg;
- Sodium, Na - 682.99 mg;
- Sulfur, S - 0.53 mg;
- Phosphorus, Ph - 50.1 mg;
- Chlorine, Cl - 175.56 mg.
Microelements per 100 g:
- Iron, Fe - 0.83 mg;
- Cobalt, Co - 0.044 μg;
- Manganese, Mn - 0.0579 mg;
- Copper, Cu - 23.09 μg;
- Molybdenum, Mo - 0.324 μg;
- Selenium, Se - 0.093 μg;
- Fluorine, F - 0.1 μg;
- Zinc, Zn - 0.0614 mg.
Digestible carbohydrates per 100 g:
- Starch and dextrins - 0.041 g;
- Mono- and disaccharides (sugars) - 3.6 g;
- Glucose (dextrose) - 0.2068 g;
- Sucrose - 0.0106 g;
- Fructose - 0.1911 g.
Sterols (sterols) per 100 g:
- Cholesterol - 73.53 mg;
- Phytosterols - 3.4029 mg.
The tartar sauce contains other organic substances: essential and nonessential amino acids, fatty acids - saturated, mono- and polyunsaturated.
The benefits and harms of the seasoning are provided by the predominant vitamins and minerals:
- Beta Cryptoxanthin - pronounced antioxidant effect.
- Choline is a fat-like substance with hepatoprotective properties.
- Folates - normalize the production of digestive enzymes, but only together with vitamin B12, which, thanks to animal products, is present in the sauce.
- Ascorbic acid - is responsible for redox processes and dissolves cholesterol deposited in the lumen of blood vessels.
- Alpha tocopherol - increases blood clotting and improves visual function.
- Iron is an essential substance for the production of red blood cells, erythrocytes.
- Copper - normalizes blood pressure and insulin production.
- Cholesterol - participates in metabolic processes, is a building material for all organic cells, but at the same time it is deposited in the lumen of blood vessels and worsens the state of the circulatory system.
The most balanced vitamin and mineral complex is present in the condiment made according to the classic recipe. It can be used to season food for young children and patients recovering from various diseases and operations. Only in this case, the amount of pepper and salt should be reduced to a minimum.
Useful properties of tartar sauce
The composition of the seasoning is a balanced complex of nutrients necessary for the normal functioning of the body. Since food is not heat-treated, vitamins and minerals are not destroyed.
Benefits of tartar sauce:
- Normalizes metabolic processes, maintains the health of the cardiovascular system, prevents the development of vitamin deficiency and the accumulation of toxins in the body.
- Accelerates peristalsis, creates favorable conditions for the development of beneficial flora in the small intestine, which helps to digest food. Prevents putrefactive processes.
- It has antibacterial and antifungal properties.
- Normalizes the processes of hematopoiesis, improves reproductive function.
- Prevents the development of atherosclerosis.
- Stimulates healing in case of violation of the integrity of the mucous membrane of the digestive organs.
- Normalizes blood pressure and blood sugar levels.
- Stops the development of atherosclerosis and age-related changes, reduces the level of bad cholesterol.
- Improves the quality of nails, skin, teeth and hair.
- Reduces the likelihood of stroke, heart attack, senile brain damage.
- Stops the development of cataracts.
If you plan to treat children or the elderly (in the absence of contraindications to a new product), after rubbing with chopped herbs, the sauce is rubbed through a sieve to exclude the possibility of choking.
The most pronounced useful properties of the product are the first 2 hours after cooking, and after 2 days the nutrients are completely decomposed.
Contraindications and harm of tartar sauce
A multi-ingredient meal has a high risk of allergenicity. The most dangerous are egg yolk and mustard powder.
It must be remembered that the seasoning has a high calorie content and, with unlimited use, can provoke obesity. It should not be introduced into the diet for weight loss.
Tartar sauce can harm people with a history of gastritis, gastroduodenitis, stomach ulcers, esophagitis, dyskinesia of the outflow tract, colitis, cholecystitis, hypertension, atherosclerosis. You can not use the seasoning with renal and hepatic insufficiency, with the development of atherosclerosis, with too sensitive digestion.
Note! You should not include tartar sauce in the diet if nausea, heartburn, and discomfort on the mucous membrane appear when eating spicy foods.
The safest sauce is homemade, it contains no preservatives and acids. In addition, you can reduce the amount of hot seasonings and replace allergic foods with safe ones. For example, replace the yolks with sour cream.
Recipes with tartar sauce
The main feature of the dish is pieces of vegetables or herbs in a delicate homogeneous structure. But even if you have to wipe the seasoning through a sieve, the beneficial properties will not change, which cannot be said about the perception.
Recipes with tartar sauce:
- Squid with original seasoning … The sauce is prepared on the basis of sour cream mixed with mayonnaise. Squid carcasses (50-80 g) are cut into rings, and the fins are cut into strips. Beat the egg with 1 tbsp. l. milk and 175 g of bread crumbs, fry the seafood in a pan for so long that they are golden brown. Finely chopped capers or pickles are added to the tartare. The sauce is served cold and the squid is served hot.
- Halibut with sauce … Halibut fillet, 4 pieces, peeled, rinsed clean under cold water and patted dry with a paper towel. Flour, 100 g, mixed with 1 tbsp. l. salt, 1/3 tsp. pepper, with 2 tsp. dried thyme and 1 tsp. lemon zest. The fillet is cut into portions, rolled in the mixture and fried in vegetable oil. Pour sauce over before serving.
- Omelet with tartar … Grate half of the young zucchini on a fine grater, squeezing out excess juice. Beat eggs (2 pieces) with cream to taste, add vegetable puree, bake an omelet in vegetable oil, turning over as soon as the egg sets. It is better to take a frying pan with a removable handle, so as not to transfer it to a baking sheet, but to put it in the oven, along with the dishes. They are baked at a temperature of 190-200 ° C in the oven. Spread on a plate, grease the surface with hot sauce, roll up the "cake". Season with paprika and salt if desired.
- Spicy pancakes … Combine 1 glass of milk, 200 g of flour, 2 tsp. tartare, 1 tsp. baking soda and berry syrup, 1 tbsp. l. lemon zest. The dough is kneaded so that a thick pancake consistency is obtained. Fried on both sides and served hot.
- Hamburger … 150 g of beef pulp is rolled through a meat grinder or interrupted in a grinder. Coarse minced meat is mixed with 30 g of finely chopped red onions and the same amount of ketchup or tomato paste. The minced meat is vigorously stirred so that it becomes airy due to the large amount of air, fried on the grill to the degree of roasting that is required. One egg is made into fried eggs. Cut a loaf in half, grease the inside with cold tartar, lay out a lettuce leaf, a slice of fleshy tomato, a cutlet, an omelette and red onion rings. Cover with the other half of the bun.
- Beef tartare … Chop 400 g of tenderloin as small as possible, 1 red onion, 25 g of capers into 4 parts, 2 small tomatoes and yellow pepper chop into squares. In one bowl, mix meat, onions and capers, and in another - tomatoes and peppers. Lubricate the form with sunflower oil, lay out a layer of meat, pour over with hot sauce, pour vegetables on top and level them. Bake in the oven until the meat is cooked at 180 ° C. Served with cold sauce.
Interesting facts about tartar sauce
Tartar is called not only the original seasoning, but also small vegetable slices and horse meat steak. All of these dishes can be served under a similar name, so if you are not sure what sauce is being served, it is advisable to clarify.
The hot sauce got its name thanks to King Louis IX, a constant participant and inspirer of the Crusades. It was he who called the pagans, over whom he tried to win, "tartars." Like all noble people of that time, Louis was fond of Greek mythology, and he associated warlike nomads with the Greek hell - Tartarus. "They rose from Tartarus and sank into the abyss, fall into the Tartars" - such a comparison is understandable, for horsemen with sharp sabers swooped down unexpectedly and disappeared into the steppes, causing significant damage to the French army.
Already in the XIII century, all nomads began to be called "tartars", but the name was not associated with cooking. But in the 19th century, a fashion appeared for the geographical names of original dishes. Then came the "hollandaise" with a buttery taste and "tartar" - a spicy, spicy, burning sauce. Under this term, the latter has won one of the leading positions in haute cuisine, along with Mexican guacomole and Italian pesto.
There is also another version: the French cooks "spied" the recipe for tartar sauce from their Balkan colleagues, and then improved them according to national traditions. But this story is not so interesting, although, most likely, it is more correct, since the famous traveler Marco Polo mentioned a similar seasoning.
How to make tartar sauce - watch the video:
If your pets like it more spicy, you can add the dish to the diet. Especially if the hostess is not very skillful. Tartare can mask any flaw in the main course - it easily interrupts less intense tastes, and besides, it is quite simple to prepare. You can verify this by going back to the classic recipe described in this article.
