Sos tartar

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Serve with meatballs or fish fillets, fried or baked ...

  • 55 gr pickled cucumbers, drained and finely chopped
  • 2 tablespoons capers, drained and finely chopped
  • 250 gr mayonnaise
  • 4 tablespoons thick whipped cream
  • 1 tablespoon vinegar
  • 1 tablespoon finely chopped parsley leaves
  • 1 tablespoon fresh chives
  • 2 teaspoons freshly chopped tarragon
  • salt
  • ground black pepper

Servings: 4

Preparation time: less than 15 minutes


1. mix the cucumbers with the capers in a bowl, add the mayonnaise and mix well, then incorporate the sour cream

2. incorporate the vinegar and greens, mix well

3. Cover the bowl and let it cool for 30 minutes before serving

Variant: instead of sour cream you can use fresh cow's cheese or cream cheese. You can also use lemon juice instead of vinegar

Advice: rinse capers before use, if in brine

Tartar sauce

Da ne bi bilo zabune, osnova tartar sosa je od majoneza i kiselih krastavaca, dok je tarator salata od svežih krastavaca sa kiselim mlekom.

Poznato je i da se tartar sos koristi kao prilog uglavnom uz riblje specijalitete, kako od morske tako i od rečne ribe, kao i uz sve prste prženih pohovanih ili kuvanih suvih mesa. Na kraju krajeva ako volite majonez, ovaj sos možete koristiti i kao namaz na sendviče.

Osim toga postoji i mnogo podvarijanti ovog recepta, u kojima neko dodaje crni luk, neko beli, neko koristi krastavčiće, neki drugi masline ili slično, a ako ste kao ja, tj. neko ko ne nahi i / ili ne bi trebao da jede majonez, umesto njega, ili jednog njegovog dela, možete koristiti kiselu pavlaku, kiselo mleko ili gusti yogurt. Ako koristite neki od gotovih, industrijskih "light" mayonnaise, odnosno mayonnaise bez jaja, onda ovaj sos može biti i posni / vegetarijanski / veganski.

Šta je potrebno za ovu moju varijantu tartar sosa (sa smanjenom količinom mayoneza):

  • 2 dl kisele pavlake ili 1 čaša koja sad više i nije 2 dl nego 180 g, "skupila" se čaša s godinama)
  • 1 dl mayonnaise,
  • 4 kisela krastavca (malo veća, ne baš onih sasvim malih kornišona koje možete pojesti u pola zalogaja),
  • 1 čen belog luka,
  • so i biber po ukusu,
  • malo iseckanog peršunovog lišća ili mirođije.

Kisele krastavce sitno iseckajte i stavite ih u činiju. Dodajte sve ostale sastojke, izmešajte i voilà (što bi rekao Delboy), sos je gotov. Ostaje samo još da napravite piletinu orli, ili smuđ orli, ili možda bi bolje "legla" jedna bečka šnicla?

Sorin Bontea got angry and scolded the competitors, & icircn edition 44 of season 9 & bdquoChefi at knives & rdquo

Three competitors competed in mincing meat for a beef tartare and, because they won, Cătălin Scarlătescu received the advantage of choosing what ingredients each one cooks with. Teams must make two dishes, one salty and one sweet.

For his & bdquolings & rdquo his purple chose br & acircnza, the greens received vanilla and the blues chose the fruits. After they chose what recipes wanting to prepare, the chefs walked through the kitchen to oversee how each chef handles & icircn part and to make sure the job goes properly.

Sorin Bontea and Florin Dumitrescu at & bdquoKnives at knives & rdquo

At the green team's workbench, the chaos seemed to be unleashing, because nothing seemed to be going well. Victorina Matveev said she didn't know how to make bechamel sauce, and Rikito Watanabe looked a little confused. Dorin Voiasciuc did not thank Sorin Bontea either, because the leader of the green team got annoyed at the top when he saw how he cooks the meat for lasagna.

Angry and angry, he could no longer control his nerves and went to Florin Dumitrescu, to "bite" his cooks.

"You're not healthy, me!" How to get evidence ?! Three women are standing today, except for Elena, who is doing well (& hellip). Who should I cook with today ?! Dude, Florine, do you know what Riki did ?! He took the vanilla, cleaned the pod and threw away the rest. The seeds taste good and he threw them away. Do you want me to win a test with them ?! About how could I, what chance do I have?! & Rdquo, Sorin Bontea snapped at his set colleague, Florin Dumitrescu.

Watch the video above from the 44th edition of season 9 of the show & bdquoChefi la cutite & rdquo to discover the whole moment.

About season 9 of the show & bdquoChefi at knives & rdquo from Antena 1

& Icircn season 9 of the show & bdquoChefi la cuţite & rdquo, Sorin Bontea, Florin Dumitrescu and Cătălin Scărlătescu chose three strong teams with which they fight to reach the final.

Armed with the amulets they have won, the three chefs will resort to different strategies to get one step closer to victory, in a show full of upheavals, tense moments and big surprises. Competitors from all over the world and from all over the world, with surprising life stories, face huge emotions and hope to reach the grand final, as it will be up to who is the winner of the season.

The products & bdquoChefi at knives & rdquo are here for you:

The show & bdquoChefi la cuiteite & rdquo season 9 is broadcast on Sunday from 20:00, but also on Monday and Tuesday, from 20:30, on Antena 1.

Sos Tartar

Tartar sauce is part of the category of those extremely versatile dishes, but very difficult to find in trade, in a quality variant. & Icircl you can serve with anything, but it goes great with fish and seafood.

And precisely because it is difficult to find a good tart, fresh and with natural ingredients in the trade, we decided to offer you a simple recipe with which to get the delicious sauce at home.

  • 200 g of mayonnaise
  • 3 teaspoons capers
  • 2 pickles
  • 1 onion
  • lemon juice
  • fresh parsley
  • salt
  • pepper

For starters, you'll need real, quality mayonnaise for a book-like sauce. If you do not have mayonnaise already made, mix two egg yolks with 150 ml of oil, poured into a thin thread and half a teaspoon of mustard.

Drain the cucumbers and capers from the liquid and cut them into cubes. Finely chop the onion. Put all the ingredients in a bowl and mix. Season with salt and pepper and lemon juice to taste.

At the end, decorate with fresh parsley. Serve the tartare with fish, steak or whatever you like.

Ingredients Stuffed eggs in tartar sauce

  • 6 fresh eggs
  • 4 teaspoons Dijon mustard tip (or the mustard you prefer)
  • juice of 1/2 lemon
  • 2 shallots (about 35 grams)
  • 150 ml. vegetable oil (I used sunflower oil)
  • 50 grams of cucumbers in vinegar
  • 1 tablespoon capers in vinegar, drained and rinsed with cold water
  • 1 small bunch of fresh dill
  • a few strands of onion or predated greenery
  • salt and pepper
  • optional: capers, greenery for decoration

Eggs stuffed in tartar sauce - video recipe

Eggs stuffed in tartar sauce - recipe in text format (printable)

1. Boil the eggs in a saucepan of the right size in cold water to cover them, adding a generous pinch of salt. From the moment the water starts to boil, count 8 minutes, enough to get boiled eggs with the hard yolk.

2. While the eggs are boiling, finely chop the shallots, cucumbers in vinegar, dill, capers and onion, collecting them in separate bowls.

3. Remove the eggs from the boiling water (after the cooking time has elapsed) and place in a bowl. Pour cold water over them, leave to cool well then peel carefully, so as not to break the egg white.

4. Cut the boiled eggs in half, lengthwise, then scoop out the yolks, which are collected in a bowl. The egg whites are arranged with the hole upwards, we handle them carefully so as not to break them, we need them whole.


5. Finely chop the boiled egg yolks (with a hand blender or even with a fork), add over it 2 teaspoons of mustard and mix well. Gradually add 50 ml. of oil and incorporate by mixing with a hand blender or a wooden spoon.

Boiled egg mayonnaise

6. Remove from the composition from the previous point 2 tablespoons with a tip, in a separate bowl. In a thin thread, add the rest of the oil (100 ml) incorporating it with the mixer like mayonnaise. Basically, we will prepare a mayonnaise consisting of boiled egg yolks.

Filling the eggs

7. Remove 2 tablespoons of the mayonnaise prepared in the previous point and add it over the yolk paste prepared in point 5. Homogenize, then add the chopped onion, 1/2 of the chopped shallot, salt and pepper to taste. With this composition, fill a posh to which we attach a wide dui, with a star-shaped opening, and with its help we pour the filling into the hollowed-out egg whites.

Sauce preparation

8. To prepare the tartar sauce, add the rest of the mustard, the rest of the shallot, the cucumbers, the capers, the chopped dill and the lemon juice over the remaining mayonnaise and mix well. Dilute with cold, plain or mineral water to a pancake-like consistency, then season with salt and white pepper so that the taste is balanced sour / salty / peppery.


9. Pour the sauce into a tray suitable for serving stuffed eggs, level in an even layer and arrange the eggs with the filling facing up. Eggs can be decorated, optionally, with capers. Sprinkle with greens and serve as soon as possible after cooking, to be fresh. Great appetite!


France has a gastronomy full of refinement and flavor. Discover the French specialties, the enumeration of which makes you salivate.

It is said that French cuisine is the best in the world. Discover now the secrets and recipes of the French. The food is eaten first with the eyes, says the French cuisine, the arrangement of the plates and the tastes are art forms.

His fame, known all over the world, means that almost any Frenchman, regardless of education or social background, can discuss culinary topics. The kitchen is an indispensable element of everyday life, and it is not just a coincidence that the French created the art of knowing how to live.

The delights of French cuisine have conquered a whole world, increase cooking!

Tartar sauce - Recipes

Recipe for domaći tartar sauce

Ako ste ljubitelj tartar sosa, a imali ste priliku da probate onaj industrijski, gotovo je sigurno da vam je palo napamet kako napraviti domaći tartar sos. To, u suštini nije nikakva umetnost, posebno ukoliko imate želju da obradujete svoje ukućane ukusnim prelivom za šnicle, na primer, a uz to tartar sos uopšte nije skup, jer vam treba svega nekoliko namirnica.

Međutim, ima jedna kulinarska tajna vezana za domaći tartar sos. Da bi i vaš sos bio savršenog ukusa kakav inače jeste, idealno bi bilo da izmiksate u blenderu crni luk ili, pak da ga isečete na što sitnije kockice.

Imajte na umu i to da je domaći tartar sos najbolje konzumirati dok je svež, zato se uvek savetuje da ga pripremite neposredno pre služenja. Takođe se savetuje da ga ohladite pre nego što ga poslužite.

Ukoliko vas zanima kako se pravi domaći tartar sok, biće vam potrebni sledeći sastojci:

  • 200 gr mayonnaise
  • 1 & # 8211 2 supene kašike pavlake
  • 3 kisela krastavca srednje veličine
  • 1 mala kašika senfa (po želji)
  • 1 & # 8211 2 supene kašike sveže isceđenog soka od limuna
  • 1 manja glavica crnog luka
  • it
  • biber (po želji)

Kako napraviti domaći tartar sos?

Verujem da vam je sasvim jasno da je priprema ovog sosa vrlo jednostavna. Postupak je sledeći:

  • a cup of mayonnaise
  • green parsley
  • 2 cucumbers in vinegar
  • half a small onion
  • a hard boiled egg
  • 2 tablespoons capers
  • salt and pepper

Method of preparation:

Tartar sauce can be prepared very easily and simply. You can also use commercial mayonnaise. Finely chop 2 tablespoons of parsley, cucumber, onion, egg and capers. Mix the ingredients and mix well then season with salt and pepper. The tartar sauce can be stored in the refrigerator for a few days.

You can also use as ingredients: olives, dill or hot peppers, Dijon mustard.

100 YEAR OLD RECIPES: Casino eggs with tartar sauce and Harlekin

In this section we present you old recipes, taken from different & # 8221treated & # 8221 specialized, specifying, each time, the source. We offer you & # 8221 Casino Eggs with Tartar Sauce & # 8221 and & # 8221Harlekin & # 8221, recipes that were published in the volume & # 8221Cold Buffet and Confectionery & # 8221 (1936) written by Mrs. Lucreția Dr. Opreanu, housework teacher & # 8221Regina Maria & # 8221 from Cluj, licensed in science.

Casino eggs with tartar sauce
Quantities: 6-8 boiled eggs, 2 tablespoons sour cream, 1 teaspoon mustard, salt, pepper, 1 teaspoon sardine paste. Boiled and cleaned eggs are cut in halves (lengthwise). Remove the yolk and mix with the above. With this composition fill the egg halves, put on the plate, pour over them tartar sauce, which is prepared as follows: to 6 tablespoons of mayonnaise sauce add 2 tablespoons mustard, 2 tablespoons thick but sweet cream, salt, a little vinegar wine or lemon juice and very little powdered sugar. Garnish the plate with parsley leaves and lemon slices.

With him
Quantities: 250 gr. butter, 125 gr. powdered sugar, 380 gr. flour, 1 glass of rum, 1 tablespoon thick cream, the core of half a vanilla bean. All this is put on the board and kneaded well. The shell is divided into 3 parts: Each part extends the thickness of the edge of the knife giving the shape of a tray of suitable size. Place on the bottom of a tray (the tray should rise with the bottom up, be well rubbed, wiped and dried) and bake light pink, then turn over on a board. When all the leaves are ripe, grease them with apricot jam and overlap. The third sheet on top does not grease. Place the overlapping sheets this time in the same tray but inside it.
On top put the glaze made as follows: 125 gr. powdered sugar with 3 egg yolks rub with a wooden spoon to make it frothy. After pouring over the cake, put the tray in the oven (on low heat) to dry the icing for a few minutes. Cold cut into slices 8-10 cm long and one finger wide.

Homemade TARTAR SAUCE, ready in just 5 minutes

"Tartar sauce" is of French origin, resembles mayonnaise, but has a richer taste and contains more ingredients. The sauce has a tender-spicy taste, is slightly sour, with a homogeneous texture and taste accents of pickled cucumbers. The tartar sauce is prepared quickly and perfectly complements the fish, intensifies the taste of seafood and combines perfectly with meat dishes. Give up the sauces in the store and prepare them at home from natural ingredients, which are much tastier and more flavorful.

Break the young parsley leaves. Cut the green onion threads into large pieces.

Cut the cucumbers. Put the greens and cucumbers in the blender jar. Add the egg yolk (you can use chicken or quail eggs).

Add the mustard and lemon juice, a pinch of salt and season with black pepper.

Finally pour the oil (olive or sunflower).

Mix all ingredients with the blender on high speed. The sauce obtained becomes white and dense, has a delicate consistency and a pleasant taste.

Useful advice: For the preparation of this sauce you can use a little mustard berry "Dijon" which has a pleasant taste. You can also highlight the cucumbers, cut them into small pieces and add them at the end. If desired, you can add aromatic dried herbs to the sauce: for example, tarragon. The original recipe with cucumbers also contains marinated capers. Boiled egg yolks are also added. For a spicy taste you can add a little crushed garlic or granulated dried garlic, which is softer than fresh. The green olives will give the sauce a special note, finely chop them and add them to the sauce. You can partially replace green onions with white onions or even finely chopped chives. Some housewives add a little thick cream to the sauce, which gives the sauce a softer taste. Serve the sauce in a separate bowl.

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Video: Σάλτσα ταρτάρ. Άκης Πετρετζίκης (June 2022).


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