🇨🇾 CyprusSauces & Prep Items
🥣 Tartar Sauce
Tartare sauce must always be kept cool - in the fridge or stored over ice. Do not recycle sauces returned from tables.
FishDairyEggIngredients
- •20L C&B low oil dressing
- •3kg Carrots
- •1.4kg Dill Cucumber
- •400g White onion
- •130g OB fish spice
- •Egg Free Mayo
- •Carrots
- •Dill Cucumber
- •Mustard Powder / Seeds
Method
- 1Peel the carrots and the onions and chop or mince them finely. Drain the dill cucumbers and chop them or mince them finely.
- 2Mix all the vegetable together.
- 3Drain off all the excess liquid. To make this easier, place all vegetables in a muslin cloth and squeeze tightly
- 4In a large sealable container, add the fish spice and the minced ingredients to the low oil dressing and mix well.
- 5Place 20g Tartare sauce into a small sauce bowl for serving. Cover the rest and store in the cold room.
Notes
- •Tartare sauce must always be kept cool - in the fridge or stored over ice.
- •Do not recycle sauces returned from tables.
Food Safety & Handling
What the SOP says about the ingredients in this recipe.
EQUIPMENT NEEDED TO PRODUCE TARTARE SAUCEtartar
SOP 9 · Food Book
Green cutting board
Green knife
Scale
Plastic bucket with lid
Spoon
Once the kitchen closes, move the tartare container to the cold room for
use the next day.
The tartare should not be used beyond three days from production date.
TARTARE SAUCE DO NOTStartar
SOP 9 · Food Book
Don’`t use the carrot with the peel on.
Don`’t cut the carrots, onions & dill cucumber into different sizes, they should all represent the
same size.
Don`’t leave the tartare sauce out overnight, the products in this sauce are raw and will not
remain fresh without being refrigerated .
588g
653%
47.8g
797%
TARTARE SAUCEtartar
SOP 9 · Food Book
Each 12.5kg portion contains:
2822g
4031%