Homemade milk tea at home

 Simply make basic tartar sauce

Today's protagonist is tartare sauce.

 Tartare sauce, in the British recipe, western capers, pickles, lemon juice and tarragon are usually added to the tartare sauce; while the American recipe includes a variety of chopped vegetables and condiments, such as capers, spring onions and fresh Parsley, usually minced boiled eggs or olives, and Dijon mustard sauce. The ingredients for tartar sauce are not so strict, so it gives chefs a lot of room to develop and change by adding different ingredients.

The preparation of the base sauce is related to the success or failure of a tartar sauce. First, I offer two basic tartar sauces. The subtle difference lies in the mayonnaise recipe. Use commercially available mayonnaise to produce a stable and good taste.

The base tartar sauce, in which the base mayonnaise is made from ready-made products. Because it uses commercially available products, it can maintain the stability of the taste, while simplifying the production process and improving the storage time, which is very suitable for restaurants. When processing the food, use gauze to tamping the onion and squeeze out the juice, which can suppress the spicy taste and improve the taste. People like to use this sauce with meat or fried dishes to balance the nutritional balance and taste. 

In addition to being used for fried chicken, this sauce is very compatible with other deep-fried dishes, such as deep-fried oysters or fried shrimps. The formula that is not too heavy is also popular among diners when it is added to sandwiches.

Base deployment :

Prepare 2 kg of commercially available mayonnaise, 100g of vinegared and chopped capers, a little bit of vinegar for soaking capers, 150g of shallots, chopped into green onions, and a little black pepper. 

Production process :

Use an egg cutter to slice 20 hard-boiled eggs, then turn them at a 90-degree angle and cut them into strips again. Sprinkle salt lightly on the onions and let stand for about 20 minutes. Wrap it with gauze and squeeze it out firmly. After this step is done, put it together with the prepared base sauce, stir and mix thoroughly. A stable and delicious tartar sauce is done. 

Storage method and period :

It can be stored for 2 weeks in cold storage and 1 month in freezing.