Tartar sauce without mayonnaise
Description
Universal dressing for salads and hot dishes. If you're interested, serve the sauce with meat, fish, or use it as a salad dressing.
Instructions
- 1
Step 1
Take a large glass, bowl, or mug with high sides. Grate the yolks of a previously boiled chicken egg into it using a fine grater.
- 2
Step 2
To the grated yolk, add a raw chicken yolk and Dijon mustard. If you don't have whole-grain mustard, use regular mild mustard.
- 3
Step 3
Take a blender and start whipping the sauce. While blending, add the oil in portions or pour it in a thin stream. In the end, you should get a smooth, completely homogeneous sauce without lumps. The consistency should resemble mayonnaise. Then add sour cream to the sauce and mix thoroughly. You can do this with a whisk or a spoon. No need to continue blending.
- 4
Step 4
Grate the gherkins on a fine grater. Chop the capers into small pieces with a knife. Add the capers and cucumbers to the sauce in the bowl.
- 5
Step 5
Mix the sauce. Add wine vinegar to it, which can be replaced with freshly squeezed lemon juice. Season the sauce with pepper and salt. Mix everything again. Place the prepared tartare in the refrigerator to let it infuse and cool down.