Polish Tartar Sauce {Sos Tatarski}
I gotta say I’m pretty impressed with myself. I ate 4 eggs this morning! I knew I was going to have one after taking pictures for this post, but I just could not resist. I love eggs, and often eat medium-boiled eggs for breakfast, but normally it ends at 1. This awesomely delicious tartar sauce is the reason, and could not stop!!
Tartar sauce in Poland is mainly served as a condiment for eggs (not fish). Traditionally, pickled wild mushrooms are added in addition to pickles. Unless you’re close to a Polish deli that sells pickled wild mushrooms, they are hard to come by in the US. You maybe lucky to find some at an asian market, but that’s hit or miss. If you do come across them, try them. They are super delicious. I used to eat them straight out of the jar. They are vinegary and very mild tasting. Feel free to add to this recipe if you are lucky enough to find them.
With Easter just next week, I’m adding another Easter food recipe. Besides deviled eggs {jaja faszerowane}, white barszcz {biały barszcz}, sausage {biała kiełbasa}, lemon and fig mazurek and more, I will be serving simple hard boiled eggs with this sweet and tangy tartar sauce.
Polish Tartar Sauce {Sos Tatarski}
Ingredients
- 1 cup of mayo
- 1 tbs of sour cream or plain yoghurt
- 3 pickles
- 2 tbs of pickle juice
- Pinch of salt, sugar and pepper
- About a teaspoon of fresh dill
Instructions
Dice pickles and dill. Add all ingredients to a medium mixing bowl. Mix and chill until serving.
Notes
Serve over boiled eggs.
Serve with dinner or as a side dish.
Happy cooking and smacznego!
Love,
Anna
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