Tartarmartas

July 9, 2025

Tartarmartas - kvalifood.com

Tartarmartas is the Hungarian version of tartar sauce – a cold sauce made from mayonnaise and sour cream with mustard, lemon juice, and sugar. The sour cream is what distinguishes it from Western tartar sauce. It is served alongside rantott hus (breaded cutlets), fried cauliflower, and fried fish.

Makes ca. 300 ml

Ingredients

120 ml mayonnaise
180 ml sour cream, full-fat
1 tsp mustard (Dijon or Hungarian hot mustard)
1 tsp granulated sugar
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp ground white pepper

Optional additions (elaborate version)

1-2 small dill pickles (ca. 30 g), finely chopped
1 tsp capers, rinsed and chopped
1 tbsp shallot (or red onion), finely minced
1 tbsp fresh dill (or parsley), finely chopped

Directions

Combine the mayonnaise and mustard in a mixing bowl. Stir in the sugar, salt, and white pepper until evenly distributed.
Add the lemon juice and mix well.
Fold in the sour cream and stir gently until smooth and uniform.
If making the elaborate version, fold in the pickles, capers, onion, and herbs.
Taste and adjust – it should be mildly sweet, slightly tangy, and gently peppery.
Cover and refrigerate at least 20 minutes before serving.

Notes

The 2:3 mayo-to-sour-cream ratio is the middle of the traditional range. Adjust to taste: more sour cream for tangier, more mayo for richer.
Use full-fat sour cream. Low-fat versions make the sauce too thin.
White pepper is traditional. Black pepper works but changes the appearance.
The simple version (no pickles or herbs) is the everyday Hungarian standard. The elaborate version suits festive meals.
Serve alongside breaded cutlets, fried cauliflower, breaded mushrooms, or fish.
Keeps refrigerated 3-4 days.