Tartar sauce is a traditional Czech condiment. Creamy and delicious, it is widespread in Czechia. Czechs love tatarská omáčka or tatarka, especially served with fried breaded meals: fries, cheese, cauliflower, or champignons.
The Czech tartar sauce is easy to prepare; it’s based on normal mayo. Sweet pickles, onion, and other spices are added to it, mixed, and you’re done. Yummy!
Czech Tartar Sauce: a Secret Ingredient!
Famous Czech Chefs Roman Vaněk and Zdeněk Pohlreich add chopped capers to the tartar sauce. If you have the capers at home, you should try this!
Czech tartar sauce tastes sweet-sour. You can add few drops of vinegar; chopped parsley is also well-suited to add to this creamy mix – about 1 teaspoon.
Sometimes onion is grated into the tartar sauce. It is, however, better to add the onion finely chopped. This way, it is felt in the sauce al dente.
Tartar Sauce works great with smažený sýr, Czech fried cheese.
Tatarská Omáčka - Czech Tartar Sauce
- 1 and ⅓ cups (300 ml) mayonnaise
- 2 sweet pickles (small, grated)
- ½ onion (small, finely chopped)
- ¼ tsp granulated sugar
- 1 tsp yellow mustard (or Dijon mustard)
- pinch of salt
- pepper (freshly ground)
- Grate the sweet pickles finely.
- Pell the onion, then chop it finely.
- Put mayo in the bowl, followed by pickles, onion, sugar, salt, and yellow mustard.
- Mix all ingredients until well combined.
- Let the sauce cool down in the fridge for about half an hour.
- Sprinkle with freshly ground pepper before serving.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:Conversion chart