Domáca Tatárska Omáčka
Classic Central European style cold tartar sauce with minced shallots, capers, sweet-sour pickled gherkins, and fresh parsley.
Ingredients
Tartar Sauce Base
- 220 g Quality whole-egg mayonnaise
- 25 g French shallot, very finely minced
- 45 g Sweet-sour pickled gherkins (kyslé uhorky), finely grated or finely brunoised, gently drained
- 15 g Capers in brine, drained and finely chopped
- 10 g Fresh flat-leaf parsley, finely chopped
- 25 ml–35 ml Pickled gherkin brine (uhorkový nálev)
- 5 g Traditional yellow or Dijon mustard (plnotučná horčica)
- 2 g Powdered sugar or superfine granulated sugar (optional, to balance sharpness)
- 1 g Fine sea salt & freshly cracked black pepper (to taste)
Recommended Pairings
- Vyprážaný Syr: Crispy fried breaded cheese.
- Zbojnícka Kapsa: Crispy potato pancake pocket with chicken sauté.
- Vyprážaný Bravčový Rezeň: Golden pan-fried pork cutlets.
Method
- Prep Aromatics: Very finely mince the shallot. Finely grate or brunoise the pickled gherkins, then press lightly with a paper towel to remove excess liquid. Finely chop the capers and flat-leaf parsley.
- Emulsify Sauce: In a medium mixing bowl, whisk together mayonnaise, mustard, and 25 ml of pickled gherkin brine until smooth and glossy.
- Fold Aromatics: Stir in minced shallots, drained gherkins, chopped capers, and fresh parsley using a spatula until evenly distributed.
- Season & Balance: Taste and adjust with salt, freshly cracked black pepper, a pinch of sugar, and an extra splash of pickle brine if higher acidity is desired.
- Chill & Serve: Cover tightly and refrigerate for at least 30 minutes before serving to allow shallot and caper flavors to infuse into the mayonnaise.
Chef's Tip: Draining grated gherkins before folding keeps the sauce thick and stable rather than watery. Using straight pickle brine instead of raw vinegar provides a rounded, herbal acidity that cuts cleanly through fried dishes.