Tartar sauce, the main ingredient of which is mayonnaise, is flavored with ingredients such as garlic, parsley and pickles. Its homeland is French cuisine. It is often used alongside chips and fish dishes. It has a creamy consistency. If you’re ready, we can start the delicious tartar sauce recipe.
INGREDIENTS FOR VEGAN TARTAR SAUCE WITHOUT SODIUM
- Half kg (500 g) vegan mayonnaise
- 10 gherkins pickles
- 3 cloves of garlic
- 50 g capers
- 1 pinch of parsley
- Juice of 2 lemons
- 1 teaspoon salt
- 1 teaspoon of white pepper
HOW TO MAKE VEGAN TARTAR SAUCE WITHOUT SODIUM
- Chop the pickles. Grind the garlic. Finely chop the capers
- Mix gherkins, garlic, capers, parsley, salt, white pepper and mayonnaise in a bowl.
- Add lemon juice and whisk until it becomes a thick sauce. Serve.
Add Vegan Tartar Sauce next to 5 INGREDIENTS VEGAN IRISH SODA BREAD recipe!
Tips for Vegan Tartar Sauce
The taste of the mayonnaise you will use in tartar sauce will increase if you prepare it yourself at home.
If the consistency of the sauce is watery, add mayonnaise and continue mixing.
Mix it once with a mixer to keep the consistency.
If you wish, you can get a more pleasant taste with finely chopped dill.
How Many Calories in 100 Grams of Tartar Sauce?
100 grams of tartar sauce is about 200 calories. You can add 2 tablespoons of tartar sauce to the meals.
A little bit about the Tartar Sauce
Classic Tartar sauce is based on mayonnaise (egg yolk, mustard, or vinegar and olive oil) or aioli (egg yolk, olive oil, garlic, and lemon juice) and is usually a rough, uneven mass. It is often used as a seasoning for seafood dishes. In addition to the basic ingredients mentioned, capers, gherkins, lemon juice and fresh dill are added to a typical European tartar sauce. In America, a recipe for such a sauce can also include chopped pickles or a pickled seasoning mixture, onions/green onions, fresh chopped parsley. Hard-boiled and finely chopped eggs and Dijon mustard are often placed here. Renowned French chef Paul Bocuse, for example, described the tartare sauce solely as the popular French remoulade sauce, whose anchovy paste was replaced by hot Dijon mustard.
A sauce called “tartar” has been found in culinary literature since the second half of the nineteenth century. This word itself comes from the French “tartare”, which denotes a large ethnic group of peoples under the collective term “Tatars”, who dominated the Ukrainian and Russian steppes in the early Middle Ages. Of course, the Tatars themselves did not know about this sauce by sleep or spirit, and the true history of the origin of the sauce is connected with the eastern part of France, the inhabitants of which created it, including the name. In Turkey and the Levant, this sauce is known as “tarator” and is often used as a seasoning for fried shrimp, mussels and other seafood. However, the main flavoring component of the Levantine tarator is tahini pasta, not mayonnaise, but when served with fried fish or other seafood, it is still very similar to French tartar. It is also no coincidence that the appearance of Tartarus in Western Europe in the middle of the eighteenth century surprisingly coincided with the period of the glorification of everything Eastern, or, as this time is still commonly called among historians, the “period of Orientalism.” It was then that Europeans carefully studied Eastern history and culture, absorbing some Asian traditions, including culinary ones, and ideas about the world. It is possible that the tartar sauce also came to France from the Arabian gastronomic culture at the same time.
Although mayonnaise is a classic ingredient in this sauce, some chefs use crème fraîche or whipped and well-chilled cream instead (the latter can be found in some Parisian versions of the sauce).
All the magic of tartare lies in the right balance of piquant in the sauce and the creamy softness of its taste. Therefore, you should not skimp on gherkins or, for example, capers, no matter how expensive they are: if your sauce turns out to be too sweet, it will lose its culinary purpose. However, all this is a matter of taste … I, for example, adore spicy and sour, crunchy gherkins, as, by the way, and capers, which means – I can put them in the sauce more than is traditionally accepted. Other tartar sauce lovers prefer not to interrupt the particularly delicate taste of mayonnaise in tartare. In some variations of the sauce, gherkins are served separately to emphasize their textural significance and flavor. Most often, the sour taste in a sauce that comes from pickled vegetables or capers is enhanced with wine vinegar or freshly squeezed lemon juice.
Tartar sauce without fresh herbs is nonsense. The most common is parsley, but French chefs also use tarragon, lemon balm and anise. Many put green onions in this sauce, sometimes replacing them with onions.