Czech Tartar Sauce recipe/ Tatarska omacka po cesku

An American Tartar sauce tastes nothing like the Czech one. I don’t know why but it just tastes completely weird to me. I know that many of us are going through the Czech Tartar sauce withdrawals so I did some research and picked the 2 most authentic recipes. The first one is the easier way out where one does not need to use raw eggs – you just start adding stuff to the already made mayonnaise.  The second recipe is for the hard-core food lovers who don’t mind having couple of raw eggs in their dish. Although one risks to get a salmonella poisoning it may just be worth it :0)

PS: Tartar sauce can be used on just about anything but it is a must when eating fish or the Czech-style  fried cauliflower.

CZ: Mnoho z nas se doma denodenne trapi a nespi a to proto, ze opravdova ceska tatarka v zahranici proste neni k mani. Nedavno jsem koupila Americkou – pry – “Tatarskou” omacku a opravdu mi to vubec nechutnalo. Konecne jsem tedy vypatrala recept, ktery si muzete udelat sami doma. Jsou to vlastne dva recepty; ten prvni je lehci, jelikoz se v nem nepouzivaji syrova vajicka, ale jestlize se nebojite Salmonelly, zkuzte recept druhy.

Konecne si muzeme opravdu pochutnat na smazenem syru nebo na smazenem kvetaku. Tyto dva pokrmy jsou bez tatarky jako..ted me nic nenapada…no, vy vite co myslim.

1. Easy-way-out Czech Tartar Sauce

Ingredients:

• About 1 cup of mayonnaise
• 2 Tbs of vinegar
• 1 Tsp of mustard
• 1/2 Tsp of white pepper
• few drops of Worcestershire sauce
• 1-2 finely chopped sweet pickles
• about 1/4 finely chopped onion
• bit of lemon grind

Method: mix everything together; chill it in a fridge for couple of hours

2. Hard-core Czech Tartar Sauce

• 1 egg
• 1 yolk
• 1 Tsp of mustard
• 1 Tsp of vinegar
• vegetable oil (about 1.5 Tbs)
• 1 sweet pickle, finely chopped
• about 1/4 small onion, finely chopped
• 1 garlic clove, finely chopped
• few drops of white wine
• a bit (1/4 Tsp) of white pepper
• a bit of salt and sugar to taste

Method:

1. Mix the egg, the yolk, vinegar and mustard together, using an electrical mixer

2. While mixing, start adding the vegetable oil, drop by drop, until the mixture thickens

3. Add rest of the ingredients (more or less of each depending on your liking)

4. Chill the sauce in the fridge for couple of hours

Source: http://www.recepty.cz/recept.asp?id_receptu=JNJODMLSF3&id_kategorie=JNLOFQH9