Tartare sauce
The beliefTartare sauce is assumed to belong to fish restaurants and to have a recipe of its own.
The truthMayonnaise, finely chopped pickles and lemon. Three minutes’ work.
How to make it
What you need
- 200 g mayonnaise
- 60 g pickles, finely chopped and squeezed dry
- 1 tablespoon of finely chopped onion
- 1 tablespoon of chopped parsley
- 1 tablespoon of lemon juice
- 1 teaspoon of mustard
How the engine read this list (6 lines)
| 200 g | Mayonnaise | egg |
| 60 g | Pickles | pickle |
| — | Onion | onion |
| 3 g | Parsley | parsley |
| 15 g | Lemon juice | lemon |
| 3 g | Mustard | mustard-seed |
An empty weight means that line could not be turned into grams — either the amount is open ("to taste") or the ingredient has no record here. Neither enters the sum as zero; they do not enter it at all.
Chop the pickles very fine and squeeze them in your hand until the liquid is gone. This step decides the texture.
After chopping the onion, stand it in cold water for a minute and drain it. The harsh sulphur compounds leach out and the onion stops dominating.
Stir the mayonnaise, pickles, onion, parsley, lemon and mustard together.
Chill it for thirty minutes. The flavours settle in that time; eaten at once it tastes scattered.
The others that work the same way
Hazelnut spread
The truthRoasted hazelnuts, ground long enough, release their own oil and turn to cream on their own. The rest is cocoa and sugar.
Tahini
The truthGrind roasted sesame for long enough and it releases its own oil. You add nothing.
Mayonnaise
The truthOne yolk binds 200 ml of oil. The only reason it splits is adding the oil too fast.