Cooking Tartar sauce according to Vladimir Yaroslavsky’s recipe
Tartar sauce
Ukrainian chef, restaurateur, judge of MasterChef. Professionals 4, Volodymyr Yaroslavsky shared a recipe for a quick sauce for potatoes and other dishes. Cooking Tartar sauce together!
Ingredients:
- 2 egg yolks;
- 30 grams of mustard seeds;
- 4 grams of salt;
- 10 grams of sugar;
- 300 grams of neutral oil or grape seeds;
- 10 grams of dill (and tarragon if desired);
- 5 grams of wine vinegar;
- 20 grams of capers;
- 40 grams of gherkins;
- 40 grams of fresh cucumbers;
- 100-120 grams of Greek yogurt or sour cream;
- 10 grams of green onions.
Let’s get cooking:
“In a bowl, mix the egg yolks, mustard, salt, and sugar and whisk into a good foam – this will help further emulsify the sauce (because mayonnaise is an emulsion). Then gradually add vegetable oil – ideally, grape seed oil, but any delicate or neutral oil, such as extra virgin olive oil or sunflower oil, is suitable, as long as it is tasteless and odorless.
Do not whisk the mixture – mix more – this is how the process goes better.
When the sauce has become thick and dense and all the oil has been used, add vinegar or lemon juice and other chopped ingredients, and yogurt or sour cream, so the sauce becomes more refined!
You can change the proportions and add your favorite foods too, the sauce is very tasty and each chef has a very different version, it depends only on the imagination. I was captivated by fresh tarragon, I like to add barbecue sauce and a few drops of Sriracha, freshly ground black pepper. So get creative and experiment!
Useful tips:
- The sauce is slightly runny at the beginning, but becomes thicker after refrigeration.
- Store in a glass jar under a lid for 7 days at 4 degrees Celsius.
- The sauce tastes perfect in a couple of hours – sour, crispy, and shimmering in your mouth with the aromas and flavors of all the ingredients, especially the tarragon flavor.
- The additives are interesting: sun-dried tomatoes, young garlic, artichokes, boiled egg yolk, and even chopped protein.
- It is suitable for all fish dishes – boiled, steamed, white/red, fish and chips, zrazy, cutlets, and even as a sandwich sauce,” Volodymyr says.
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