ReceptnaptárTartar Sauce with Sour Cream
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Put the egg yolks into a heatproof bowl, and add an equal amount of sour cream; mix thoroughly.
- Set the bowl over simmering water, and cook, stirring constantly, until the mixture thickens — take care not to let it boil, or the egg will curdle.
- Once thick enough, set the bowl into a container of cold water, and stir until the sauce cools completely.
- Stir in the mustard, vinegar, sugar, and salt to taste.
- Serve cold.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Tartar Sauce · Hungarian
- Mustard Sauce · Hungarian
- Ham pie · Hungarian
- Buttery scones (turn-of-the-century recipe) · Hungarian
- Flatbread with kajmak · South Slavic
- Piadina (thin Italian flatbread, filled) · Italian
More hungarian ideas
- Goulash soup (gulyásleves)
- Chicken paprikash with nokedli dumplings
- Hungarian stuffed cabbage (töltött káposzta)
- Szeged-style fisherman's soup (halászlé)
- Bean soup with smoked ham hock
- Beef in creamy vadas sauce with tarhonya
- Breaded pork cutlet with mashed potatoes and cucumber salad
- Székely goulash (székelykáposzta)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings