{"id":1951,"date":"2016-05-03T17:40:18","date_gmt":"2016-05-03T16:40:18","guid":{"rendered":"http:\/\/entrelapoireetlefromage.com\/blog\/?p=1951"},"modified":"2026-02-20T09:04:03","modified_gmt":"2026-02-20T08:04:03","slug":"sauce-tartare","status":"publish","type":"post","link":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/2016\/05\/03\/sauce-tartare\/","title":{"rendered":"Comment R\u00e9aliser une Sauce Tartare Maison"},"content":{"rendered":"\n<p>Selon Joseph Favre, cuisinier et journaliste gastronomique r\u00e9put\u00e9 pour la d\u00e9mocratisation de la cuisine Fran\u00e7aise et plus particuli\u00e8rement pour la parution de son <em>Dictionnaire universel de cuisine, Encyclop\u00e9die illustr\u00e9e d&rsquo;Hygi\u00e8ne alimentaire,&nbsp;<\/em>le terme \u00ab\u00a0Tartare\u00a0\u00bb serait issu des pr\u00e9parations culinaires de l&rsquo;Est de l&rsquo;Europe, rebaptis\u00e9es par la suite&nbsp;\u00ab\u00a0A la Polonaise\u00a0\u00bb.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>A l&rsquo;origine,&nbsp;la sauce Tartare ne comprenait pas de moutarde.<\/p>\n\n\n\n<p>Elle pouvait \u00eatre servie chaude ou froide&nbsp;et&nbsp;accompagnait des pi\u00e8ces de viandes ou des poissons marin\u00e9s,&nbsp;pann\u00e9s, assaisonn\u00e9s&nbsp;de fines herbes et d&rsquo;\u00e9pices et enfin envelopp\u00e9s et cuits dans les cendres d&rsquo;un feu de bois.<\/p>\n\n\n\n<p>Aujourd&rsquo;hui, cette sauce accompagne toujours les viandes et poissons pann\u00e9s ou grill\u00e9s,&nbsp;tels que le saumon ou le fameux Fish &amp; Chips.<\/p>\n\n\n\n<p>Vous la retrouverez \u00e9galement&nbsp;en accompagnement&nbsp;des crevettes ou encore des pommes de terres cuites dans les cendres d&rsquo;un feu de bois.<\/p>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"427\" height=\"640\" src=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/05\/Sauce-Tartare-Maison-1.png\" alt=\"\" class=\"wp-image-16262\" srcset=\"https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/05\/Sauce-Tartare-Maison-1.png 427w, https:\/\/entrelapoireetlefromage.com\/blog\/wp-content\/uploads\/2016\/05\/Sauce-Tartare-Maison-1-200x300.png 200w\" sizes=\"auto, (max-width: 427px) 100vw, 427px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>Temps de pr\u00e9paration: 10 minutes<\/p>\n\n\n\n<p>Ingr\u00e9dients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>15 cl d&rsquo;huile de tournesol<\/li>\n\n\n\n<li>2 c \u00e0 s&nbsp;de c\u00e2pres<\/li>\n\n\n\n<li>2 c \u00e0 s&nbsp;de cornichons<\/li>\n\n\n\n<li>1 jaune d&rsquo; \u0153uf<\/li>\n\n\n\n<li>1 petit oignon<\/li>\n\n\n\n<li>1 c \u00e0 s de persil cisel\u00e9<\/li>\n\n\n\n<li>1 c \u00e0 s&nbsp;&nbsp;de cerfeuil cisel\u00e9<\/li>\n\n\n\n<li>1 c \u00e0 s d&rsquo;estragon cisel\u00e9<\/li>\n\n\n\n<li>1 c \u00e0 c bomb\u00e9e de moutarde<\/li>\n\n\n\n<li>sel, poivre<\/li>\n<\/ul>\n\n\n\n<p>Instructions:<\/p>\n\n\n\n<p>Dans un bol, m\u00e9langez&nbsp;le jaune d\u2019\u0153uf et la moutarde \u00e0 l&rsquo;aide d&rsquo;un fouet. Incorporez ensuite l&rsquo;huile, petit \u00e0 petit, en mince filet, tout en fouettant \u00e9nergiquement. Continuez de versez progressivement l\u2019huile toujours en fouettant. R\u00e9servez.<\/p>\n\n\n\n<p>Hachez l&rsquo;oignon, les c\u00e2pres et les cornichons. Ciselez les herbes aromatiques. Ajoutez&nbsp;l&rsquo;ensemble&nbsp;\u00e0 la mayonnaise. Salez, poivrez.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Selon Joseph Favre, cuisinier et journaliste gastronomique r\u00e9put\u00e9 pour la d\u00e9mocratisation de la cuisine Fran\u00e7aise et plus particuli\u00e8rement pour la parution de son Dictionnaire universel &hellip; <\/p>\n","protected":false},"author":1,"featured_media":16262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[357,411,937,135,434],"class_list":["post-1951","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-5accompagnements","tag-capres","tag-cornichon","tag-cuisine-francaise","tag-sauce","tag-sauce-tartare"],"_links":{"self":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/1951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/comments?post=1951"}],"version-history":[{"count":8,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/1951\/revisions"}],"predecessor-version":[{"id":16264,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/posts\/1951\/revisions\/16264"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media\/16262"}],"wp:attachment":[{"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/media?parent=1951"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/categories?post=1951"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/entrelapoireetlefromage.com\/blog\/index.php\/wp-json\/wp\/v2\/tags?post=1951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}