Tartar sousi

Tartar kukuni uchun Kaliy bitartrati sahifasiga qarang. Xuddi shu nomdagi mushuk uchun Grumpy cat sahifasiga qarang.

Tartar sousi — (fransuzcha: sauce tartare; Buyuk Britaniya, Irlandiya va Hamdo‘stlik mamlakatlarida tartare sauce deb yoziladi) mayonez, maydalangan tuzlangan bodring, relish, kavul hamda Sherolgʻin va ukrop kabi ziravorlardan tayyorlanadigan qo‘shimcha taom. Tatar sousini boshqa o‘simliklar, limon sharbati va zaytun bilan ham yaxshilash mumkin. U ko‘pincha baliq va chipslar, baliq sendvichlari, baliq panjalari, qovurilgan ustritsalar va kalmar kabi dengiz mahsulotlari bilan birga iste’mol qilinadi^[1].

Tarkibi

Tatar sousi mayonez yoki ayoliga asoslangan bo‘lib, boshqa ma’lum tarkibiy qismlar qo‘shilgan. Buyuk Britaniyada, odatda retseptlar boʻyicha asosiy kapers, gerkins, limon sharbati va ukropga qo‘shiladi. AQSH oshxonasida maydalangan ukrop tuzlari, piyoz (yoki oddiy piyoz) va yangi petrushka (o'simlik) qo‘shilishi mumkin^[1]. Ba’zan maydalangan qattiq qaynatilgan tuxum yoki zaytun qo‘shiladi, shuningdek, Dijon xantali va kokteyl piyozi ham solishadi^[2]. Vengriya liklarga boshqa asosiy ingredientlardan tashqari qaymoq yoki smetana, shakar kukuni, oq qalampir va oq sharob qo‘shishadi.

Tarixi

Tatar sousi o‘z nomini XIX asrda Fransiyada u bilan birga taqdim etilgan bifshteks tartari bilan bogʻliq^[3]. Tatar sousi retseptlari XIX asrning o‘rtalariga oid ingliz tilidagi pazandachilik kitoblarida uchraydi^[4]. Jumladan, 1860-yilda nashr etilgan "Zamonaviy oilaviy pazandachilik" kitobida ham bunday retsept mavjud^[5]. Shuningdek, ushbu sous XIX asr oxirida Vengriyada mashhur bo‘lgan^[6].

Manbalar

↑ ^1,0 ^1,1 ; Mary B. DuffieldThe Home messenger book of tested receipts. Detroit: E. B. Smith & Co., 1878 — 31-bet. Qaraldi: 2012-yil 2-iyun. „sauce tartare.“
↑ ; Julia Child; Simone BeckMastering the Art of French Cooking. New York: Alfred A. Knopf, 2001. ISBN 978-0-307-95817-4. Qaraldi: 2012-yil 2-iyun.
↑ Stevens, Patricia Bunning. Rare Bits: Unusual Origins of Popular Recipes (en). Ohio University Press, 1998 — 156-bet. ISBN 978-0-8214-1233-6.
↑ „The Food Timeline history notes--sauce“. www.foodtimeline.org. Qaraldi: 2023-yil 27-may.
↑ Acton, Eliza; University of Leeds. Library. Modern cookery, for private families : reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebig and other eminent writers have been as much as possible applied and explained, University of Leeds Library, London : Longman, Brown, Green, Longmans, and Roberts, 1860 — 143–144-bet.
↑ Zilahy, Ágnes. Valódi magyar szakácskönyv, 2nd, extended (hu), Budapest — 20-bet.

Havolalar

An explanation of the name's origin, from The Straight Dope
A definition Allrecipes.com saytida

[Stewart-1] 1,0 ^1,1 ; Mary B. DuffieldThe Home messenger book of tested receipts. Detroit: E. B. Smith & Co., 1878 — 31-bet. Qaraldi: 2012-yil 2-iyun. „sauce tartare.“

[2] ; Julia Child; Simone BeckMastering the Art of French Cooking. New York: Alfred A. Knopf, 2001. ISBN 978-0-307-95817-4. Qaraldi: 2012-yil 2-iyun.

[3] Stevens, Patricia Bunning. Rare Bits: Unusual Origins of Popular Recipes (en). Ohio University Press, 1998 — 156-bet. ISBN 978-0-8214-1233-6.

[4] „The Food Timeline history notes--sauce“. www.foodtimeline.org. Qaraldi: 2023-yil 27-may.

[5] Acton, Eliza; University of Leeds. Library. Modern cookery, for private families : reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebig and other eminent writers have been as much as possible applied and explained, University of Leeds Library, London : Longman, Brown, Green, Longmans, and Roberts, 1860 — 143–144-bet.

[6] Zilahy, Ágnes. Valódi magyar szakácskönyv, 2nd, extended (hu), Budapest — 20-bet.

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