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
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{ 12 comments… read them below or add one }
Thanks for the recipes Tanja. I will try both of them.
Great.
I hate the american Tatar sauce.I bought it and there is so much dill and lemon.
Thanks I will try this rec.
Hi ladies, so that’s what it is! Too much lemon and too much dill! And probably too much oil too…it just tastes so fishy to me or something. It’s still sitting in my fridge…and it will be probably sitting there for a while..until something green and fluffy starts to grow on it then I will be ‘forced’ to throw it away
exactly – sitting in my fridge already for two months.
So far, I just mix,mayo,ketchup and little bit of spicy mustard right on my plate( my fast verzion of “tatarka”).
Tak to hnedka musim vyzkouset. Diky Tani
)
ahoooj!!! Tak dej vedet, jak jsi dopadla, jo?
Hi, I am wanting to try this recipe but am wondering what type vinegar to use? Thanks!
Hi Jenn, I used rice vinegar. But I am sure any kind of vinegar will do.
Hi Jenn,
Apple cider vinegar is the closest equivalent to a Czech vinegar. The regular white vinegar would be the second best choice. It has less acidity than the apple cider one though. Good luck(:
Thanks guys! I LOVE Czech tartar sauce!!
So, after 10 years in US I finally found “tatarka” recepie !!!!!!!!!!!
It tastes GREAT !! Thank you soooooo much ! My husband LOVE IT as well…..and out with all the US wanna be “tatar sauce” from my fridge…..ha ha
Thanks again !!
Daniela
AWESOME!!! I know, the US ‘tartar sauces’ are a joke! Jsem rada, ze se ti povedla
) Ted pripravuju recept na POVIDLA 
)