What kind of sauce do you use for steak tartare to make it taste so good? I've ordered it from restaurants many times, and I've always wondered what makes it so delicious that it's in my top 5 favourite foods. I've also made it myself using my own recipes, but I've never managed to make it taste quite as good.
>>22270420burger sauce
>>22270420
>>22270420I don't remember the exact recipe, but the place I worked at used dijon mustard, egg yolk, worstashire sauce....I am sure you can find a recipe based on that, its a pretty classic sauce
>>22270420I'm guessing you mean sauces you mix in right? I do tartare at least once a month, and mess around with it every time. This past time I did worcestershire, Chinese black vinegar(idk the brand, but it has a strong malty/fennel taste), Tabasco, and lemon juice. Don't skip your solids either. I used finely chopped gherkins, mashed capers, and very finely minced red onion. Let the onions soak for about an hour in the lemon juice with a pinch of before mixing.Last addition was an aioli/garlic mayo I made in my mortar and pestle...meant it to go on the side mainly, but felt like I had to mix some in. I shaped it up with a foil ring and for something different, I cranked the heat on a pan and seared off the bottom for just a minute to make a crust. Worth trying at least once, probably going to do it again the next time I serve someone else.One thing I learned this last time however, DO NOT mix everything together and let it sit for more than an hour. I had a bunch of other shit going on in the kitchen, so I prepped the tartare and threw it in the fridge. Between the vinegar and lemon, it "cooked" like a ceviche. Still tasted great, but changed the color a bit and was probably a touch chewing than had I mixed it just prior to eating. Also, always finish with egg yolks, lots of black pepper, and some flakey salt if you've got it
>>22271355Thats a lot of strong flavors. Doesnt it overpower the beef?
>>22270420Ketchup.
>>22271358yes some people like the idea of steak tartare but don't like the taste
>>22270420Balsamic reduction.
>>22271358I mean, strong flavors are what you want when serving tartare, since it's cold and the flavors don't "bloom" to much without heat. But yes, you could overpower the beef, but you just have to adjust to taste and the amount of meat you are using. All the sauces I mentioned were literally just a few dashes if even that. I barely let the black vinegar drip in because the fennel taste can be pretty strong. The picture I posted was roughly half a lb of beef, and I used up 1/2tsp of capers, 1 tsp of chopped pickle, and about 1tbsp of onion.If you just search steak tartare on youtube, some faggoty french-british guy named Koffman comes up as the first result for the BBC maestro series. Show's you some rough amount of saucing for what I'm trying to describeAlso, get good with your knife and keep it sharp btw. Some people, even Marco Pierre White used a ground beef, but a good fine chop it the way to go in my opinion
>>22271368And some people like the idea of woman, but don't like the taste. Like you, faggot
>>22271373ohh i.. i'm sorry. i dind't meant to hit a nerve or anything. enjoy your """tartare"""
>>22271376lol, I'm just busting your balls dude, it's hard to convey sarcasm in text. I'll agree I may have over seasoned this last batch, as I mentioned before, I definitely fucked up with with letting it sit in the fridge. As you can tell it my picture, the shit turned white instead of keeping a nice red color, but if you're constantly adjusting things, you're gonna have a few slip up. I do at least. And OP, since you mentioned strong flavors and the chance of it being over powering, it also depends on the beef you are using. This last batch I described was made using 100% grass fed beef, which can have a pretty strong metallic taste, so I thought the extra acidity would help. The first thing I do when chopping things up before mixing, is trim the bulk of the hard fat away from the steak I'm using. After putting the large remainder of the steak to the side, I scrape the extra little bit of meat off the fat pieces. By this point, the scrapped bits of beef are a bit over processed and mashed up for my liking to put into the tartare, but they taste fine. Gather up that tablespoon or so of beef mash and give it nothing but a good pinch of salt and see what kind of flavor you're dealing with before actually add in your sauces
>>22270420Been doing a little research and something just popped back into my deteriorated brain, but have you ever ordered a good carpaccio? I don't do it nearly as often as tartare, but i've found that a vinaigrette of balsamic and a nice peppery olive oil it a really good way to season it
>>22271358raw beef doesn't taste like anything
>>22271381i ain't reading all thati’m happy for u thoor sorry that happened
>>22270420unfortunately they put msg in it, yeah you've been getting poisoned
>>22271418Thanks dawg appreciate it :3. Now post tartare, cause as far as I can tell, between the two of us trolling each other, I'm the only one that attempted to answer OP.That is, if you've ever even made it before, or only had it when your parents took you out to dinner
>>22271355woah that's way finer than any i've made, it looks like pate. isn't it supposed to have larger pieces.i'm never making this again if i have to make it so fine
>>22271522>still thinks she made tartareadorable
