Tartar sauce

1 . Stage

Eggs need to be boiled, only one egg should be with a liquid yolk, and the second hard-boiled - this is very important. Separate the yolks from the proteins.

2 . Stage

Season the yolks a little with salt and sugar, add a little pepper and mix with a whisk until smooth so that there are no lumps.

3 . Stage

Now we begin to whisk while pouring olive oil dropwise, it is very important not to rush with the addition of oil. When you add about 2 tbsp. l then you can add more oil, after adding half the oil pour in the lemon juice, the mass will become a little lighter.

4 . Stage

Keep whipping and adding oil. When you finish pouring in the oil, see if the density of the sauce suits you, if it is quite dense then pour a little water and whisk to the desired consistency.

5 . Stage

Finely chop the cucumber, olives, garlic and herbs. Add everything to the sauce and mix well.

6 . Stage

Put the finished sauce in the refrigerator for 1 hour so that all the aromas and tastes are combined.

7 . Stage

Bon Appetit!!!

8 . Stage

Tartar sauce on boiled yolks with cucumber and olives is very fragrant, light and tasty. This sauce is perfect for many dishes, such as meat, fish, chips and cheese snacks. To make the sauce more uniform then you can let the cucumbers and olives through the meat grinder, just be careful, because then the cucumbers will give more juice and the sauce may turn out to be liquidish. Keep this sauce in the refrigerator for about 5-7 days no more.