Editor's note: This next selection is from a much more recent post, but one that is too important not to shine a light on. Both in the surprised sense, and also in a "Why didn't I think of that" way! I am a huge fan of sauces and as usual MiamMiam pulls out the great idea adding homemade tartare sauce to a burger. A condiment I accidentally tried as a child when I thought a waitress was mispronouncing tomato but following that, couldn't get enough of. A deliciously different idea for the accompanying burger - hits the spot every time. Can't be bad!
Tartare Sauce and a burger …
… not a combination that immediately springs to mind I know – bear with me!
I don't normally crave “fast food” but I confess that for some while I have been dreaming of a burger.
If you live in a village the “fast food” options are limited and because we don't have any fast food outlets the nearest are in the next village which, I think you'll agree, rather contradicts the “fast” element since you have to get in your car to go get it, kinda defeating the object.
When the time comes to go get the food I've lost the will – taking into account the drive, the queue to pick up the food and drive home I could have made it myself.
I decided I'd create my own burger, making sure I had the ingredients in the store cupboard and added any I needed to my shopping list.
What has tartare sauce got to do with a burger? This might seem a convoluted train of thought but, think of the famous Big Mac – I remember vividly indulging many years ago and the stand-out element I remember most of all is the dressing – it wasn't mayo, nor Thousand Island or any other you could name – it was the dressing that belongs to the Big Mac.
Here's my veggie homage to the Big Mac with my tartare sauce as the dressing but before I begin, here's what I call a useless bit of information – the Big Mac was first introduced in the UK in 1974 – gulp – that's 47 years ago – enough said!
A dressing on a burger is not just important – it's vital - which brings me to tartare sauce or rather my version of it – it's a sauce that is almost exclusively associated with fish. Shop bought versions vary with most being either too sloppy or too vinegary – solution – make your own! What follows gives a fast recipe using ready-made good quality mayo and then a fastish version making your own mayo.
Here are the capers, cornichons and
black olives, finely chopped – whilst it's not
compulsory, it's worth taking the time to achieve
as fine a result as you can
ta dah! Here's the sauce, now all you need
is ideas for creating your own version of
the “Big Mac” - could this be a “Big Veg”?!
Coming up, an even faster recipe just in case you don't want to make your own mayo!
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