Old tartar sauce with eggs: A festive culinary tradition

Tartar sauce with eggs is an indispensable element of the party table. Although its basic ingredients – mayonnaise, pickles, and eggs – are commonly known, this delicious addition has many variations. However, the true mastery lies in creating tartar sauce with wild mushrooms according to an old recipe.

Eggs in tartar sauce are essential to the table, offering a taste and aroma that evoke the magical atmosphere of family celebrations. This recipe, passed down from generation to generation, combines tradition with exceptional flavour. Our great-grandmothers masterfully prepared the sauce for eggs.

Old tartar sauce stands out with its creamy consistency and distinctive flavour with a delicate forest note. This is due to the addition of pickled wild mushrooms such as bay boletes, porcini, and slippery jacks. These mushrooms give the sauce a unique aroma and enrich it with valuable nutrients.

Ingredients:

• 5-6 boiled eggs
• about 300 grams of mayonnaise
• 4 heaping tablespoons of natural yoghurt or thick cream
• 1 tablespoon of grated horseradish
• 1 teaspoon of Dijon or gourmet mustard
• 5-6 pickled wild mushrooms (bay boletes, porcini, slippery jacks)
• 2 pickles
• 1 tablespoon of chopped dill
• salt and freshly ground black pepper
• fresh cucumber, radish, and chives for decoration

Preparation:

1. Chop pickled mushrooms and pickles into tiny cubes.
2. Mix mayonnaise with yoghurt (or cream), horseradish, and mustard in a bowl.
3. Add chopped mushrooms, pickles, and dill to the sauce.
4. Season the mixture with salt and pepper, mixing thoroughly.
5. Cover the prepared sauce and refrigerate for a few hours to let the flavours blend.
6. In a large dish or bowl, spread the prepared sauce. You can add sliced fresh cucumber and radishes.
7. Place boiled egg halves on top and sprinkle with chopped chives.

Ready eggs in tartar sauce will delight not only with their flavour but also their exceptional aroma. This is a perfect dish for the holiday table.