Sauce and second tartare - 6 cooking recipes

In the classic version, the set of ingredients is small: mix hard-boiled plus raw egg yolks with salt, pepper, olive oil, lemon juice or wine vinegar. Then add finely chopped green onions, capers, pickles, parsley, olives. The result is a mixture of sweet, sour, bitter and spicy tastes, and all these shades complement each other harmoniously. In a simplified version, cucumbers and onions are mixed with ready-made mayonnaise - if you want to diversify the seasoning for your food, but don’t have time for culinary experiments.

Equally interesting is preparing tartare as an appetizer. This is not the name of a specific dish, but a special method of cutting food - using a sharp knife: first into thin slices, then into narrow strips, then into small cubes. Grinding with a meat grinder or blender is not suitable here. To facilitate the process, it is recommended to pre-cool the components. Grind raw beef tenderloin, veal fillet, salted herring, smoked fish, such as trout. The main thing is the absence of heat treatment. Season the chopped ingredients generously with spices and vegetables. The design is also important: the finished mixture is formed using a cylindrical mold without a bottom, and a raw egg is carefully poured onto the top of the meat column. If it is fish, garnish with lemon or a sprig of mint.