Sos Tatarski

July 14, 2017

Sos Tatarski - kvalifood.com

Sos tatarski is Polish tartare sauce – mayonnaise mixed with sour cream, pickled cucumbers, and pickled mushrooms. The mushrooms are what distinguish it from Western tartare sauce. It is traditionally associated with Easter.

Makes ca. 300 ml (4-6 servings)

Ingredients

120 g mayonnaise
60 g sour cream
2 medium dill pickles, finely diced (lacto-fermented, ca. 120 g)
6 pickled mushrooms, finely diced (ca. 48 g)
1 tsp Dijon (or Polish) mustard
1/2 small red onion (ca. 35 g), finely diced
1 tbsp fresh chives, chopped
1 tsp fresh dill, chopped
1/2 tsp sugar (optional)
salt, to taste
black pepper, to taste

Directions

Finely dice the pickles, mushrooms, and onion. Chop chives and dill.
Combine mayonnaise, sour cream, and mustard. Stir until smooth.
Fold in pickles, mushrooms, and onion.
Add chives and dill. Stir to combine.
Season with salt, pepper, and sugar if too tart.
Refrigerate at least 30 minutes before serving.

Notes

Pickled mushrooms (grzyby marynowane) are what makes this distinctly Polish. The sauce still works without them, but it becomes a generic tartare sauce.
Polish lacto-fermented pickles (ogorki kiszone) have a different flavor than vinegar-brined gherkins. Adjust sugar accordingly.
A splash of pickle juice or lemon juice adds tang if the sauce feels flat.
Serve cold with boiled eggs, cold cuts, smoked fish, or sausages.
Keeps 2-3 days refrigerated.