This recipe comes from The Gourmet’s Cookbook by Elek Magyar. Tartar sauce in Hungary is essentially majonéz thinned with tejföl.
Ingredients:
Majonéz
1 tablespoon mustard
1 tablespoon cream or sour cream
100-200 milliliters (4-8 ounces) white wine
1 tablespoon vinegar (or lemon juice)
1 tablespoon icing sugar (confectioner’s sugar)
Salt and pepper
Worcestershire Sauce (optional)
Method:
“Add the ingredients and perhaps even a spoonful of Worcestershire Sauce to the mayonnaise,” writes Magyar. “It is important to mix everything well, adding each ingredient separately. The exact amount of wine and vinegar will depend on how thick you want the sauce.”
