Tartar sos
 Tartar sos | |
| Drugo ime | tartare |
|---|---|
| Vrsta jela | sos |
| Regije ili država |  Francuska |
| Glavni sastojci | majonez, kapar, kiseli krastavac, limunov sok i ponekad estragon |
 Mediji: Tartar sos | |
Tartar sos (fr. sauce tartare) je sos francuskog porekla, čiji su glavni sastojci majonez i sitno iseckan kapar. Osim toga, u tartar sos se često dodaju i kiseli krastavci, limunov sok kao i bilje poput mirođije i peršuna.
Najčešće se koristi kao dodatak morskim plodovima kao što su: školjke, ostriga, riblji ćevapi, riblji sendviči itd.[1] Neretko se koristi i kao prilog bifteku, koji se u kombinaciji sa sosom naziva tartarski biftek.
Etimologija
[uredi | uredi izvor]Postoje dve varijante porekla imena tartar sosa. Prva je da ga je dobio zbog svog opornog ukusa (tart). Po drugoj varijanti tartar sos je naziv dobio po Zlatnoj hordi koja je opsedala Evropu u 13. veku i čiji je narod bio poznat pod imenom Tatari.
Neki ga povezuju i sa Tartarom koji je u grčkoj mitologiji označavao pakao.[2][3][4][5][6]
Sastav
[uredi | uredi izvor]
Najvažniji sastojak tartar sosa je majonez[7][8][9][10][11] ili ajoli.[12][13][14] Po britanskom receptu u majonez se tipično dodaju: kapar, kiseli krastavci, limunov sok i mirođija. Prema američkom receptu, u sve navedeno dodaju se masline, a ponekad i senf i luk.[15]
Vidi još
[uredi | uredi izvor]Reference
[uredi | uredi izvor]- ^ Isabella Graham Duffield Stewart; Mary B. Duffield (1878). The Home messenger book of tested receipts. Detroit: E. B. Smith & Co. str. 31. Pristupljeno 2. 6. 2012. „sauce tartare.”
- ^ Gantz, Timothy (1996), Early Greek Myth: A Guide to Literary and Artistic Sources, Johns Hopkins University Press, Two volumes:. ISBN 978-0-8018-5360-9 (Vol. 1). ISBN 978-0-8018-5362-3 (Vol. 2).
- ^ Grimal, Pierre (1996). The Dictionary of Classical Mythology. Wiley-Blackwell. ISBN 978-0-631-20102-1.
- ^ Hard, Robin (2004). The Routledge Handbook of Greek Mythology: Based on H.J. Rose's "Handbook of Greek Mythology. Psychology Press. ISBN 9780415186360..
- ^ Hesiod, Theogony from The Homeric Hymns and Homerica with an English Translation by Hugh G. Evelyn-White, Cambridge, MA.,Harvard University Press; London, William Heinemann Ltd. 1914. Online version at the Perseus Digital Library. Greek text available from the same website.
- ^ Homer, The Iliad with an English Translation by A.T. Murray, PhD in two volumes. Cambridge, MA., Harvard University Press; London, William Heinemann, Ltd. 1924. Online version at the Perseus Digital Library.
- ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd izd.). New York: Scribner. str. 633. ISBN 978-0684800011. „Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, which provides both flavor and stabilizing particles and carbohydrates.”
- ^ Moran, Victoria; Moran, Adair (2012). Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World. Penguin. ISBN 9781101580622. Pristupljeno 28. 11. 2015.
- ^ Glenn, Joshua; Larsen, Elizabeth F. (2013). Unbored: The Essential Field Guide to Serious Fun. Bloomsbury Publishing Plc. str. 158. ISBN 978-14-08830-25-3.
- ^ Aragon, Marine (2009). „La sauce des tropes dans le lexique de la gastronomie française : approche sémantique et pragmatique”. Neuphilologische Mitteilungen. 110 (1): 7—26. JSTOR 43344390. Pristupljeno 18. 3. 2022.
- ^ Héron de Villefosse, Éloge (1971). „Éloge des Délices de la Table”. Revue des Deux Mondes (1829-1971): 116. JSTOR 44600984. Pristupljeno 18. 3. 2022.
- ^ Olney, Richard (1994). Lulu's Provençal table: the exuberant food and wine from Domaine Tempier Vineyard
. New York: HarperCollins. str. 124–5. ISBN 0-06-016922-2.
- ^ David Tanis, A Platter of Figs and Other Recipes. ISBN 1579653464, 2008, p. 102
- ^ „Dicionario”. Real Academia Galega (na jeziku: galicijski). Pristupljeno 2022-05-27.
- ^ Bertholle, Louisette; Child, Julia; Simone Beck (2001). Mastering the Art of French Cooking. 1. New York: Alfred A. Knopf. ISBN 978-0-307-95817-4. Pristupljeno 2. 6. 2012.
Literatura
[uredi | uredi izvor]- Isabella Graham Duffield Stewart; Mary B. Duffield (1878). The Home messenger book of tested receipts. Detroit: E. B. Smith & Co. str. 31. Pristupljeno 2. 6. 2012. „sauce tartare.”
- Peterson, James (1998). Sauces. John Wiley & Sons. ISBN 0-471-29275-3.
- Sokolov, Raymond (1976). The Saucier's Apprentice. Knopf. ISBN 0-394-48920-9.
- McGee, Harold (1984). On Food and Cooking. Macmillan. ISBN 0-02-034621-2.
- McGee, Harold (1990). The Curious Cook. Macmillan. ISBN 0-86547-452-4.
- Corriher, Shirley (1997). „Ch. 4: sauce sense”. Cookwise, the Hows and Whys of Successful Cooking (1st izd.). New York: William Morrow & Company, Inc. ISBN 0688102298.
- Murdoch (2004). Essential Seafood Cookbook. Murdoch Books. ISBN 9781740454124.
- Carême, M Antonin; Fayot, Charles Frédéric Alfred; Plumery, Armand (1833). L'art de la cuisine française au dix-neuviême siêcle : traité élémentaire et pratique ... [The art of French cuisine in the nineteenth century: an elementary and practical treatise...] (na jeziku: francuski). Paris: L'auteur [etc.]
- Lundberg, Donald E. (1965). Understand Cooking. Pennsylvania State University.
- Allen, Gary (2019). Sauces Reconsidered: Après Escoffier. Rowman & Littlefield. ISBN 9781538115138.
- Ruhlman, Michael (2007). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Simon and Schuster. str. 171. ISBN 9781439172520.
- „Do You Know Your French Mother Sauces?”. Thekitchn.com (na jeziku: engleski). Arhivirano iz originala 2020-11-12. g. Pristupljeno 2020-12-08.
- Escoffier, Auguste (1907). A guide to modern cookery. W. Heinemann.
- Escoffier, Auguste (1912). Le Guide Culinaire: aide-mémoire de cuisine pratique (3e édition) [The Culinary Guide: practical kitchen cheat sheet (3rd edition)]. Gallica (na jeziku: francuski). Arhivirano iz originala 2020-10-21. g. Pristupljeno 2020-12-08.
- „Les Fantaisies du Rocher de Cancale” [The Fancies of Cancale]. Gallica (na jeziku: francuski). Revue de Paris. maj 1844. str. 380. Arhivirano iz originala 2019-10-25. g. Pristupljeno 2020-12-08.
- Gouffé, Jules (1867). Le livre de cuisine: comprenant la cuisine de ménage et la grande cuisine [The Cookbook Including Grand And Domestic Cooking]. Gallica (na jeziku: francuski). Arhivirano iz originala 2020-10-27. g. Pristupljeno 2020-12-08.
- Peterson, James (2017). Sauces: Classical and Contemporary Sauce Making, Fourth Edition. Houghton Mifflin Harcourt. str. 17. ISBN 9780544819832.
- „Mother and Daughter: the Extended Family of Sauces”. www.finedininglovers.com (na jeziku: engleski). Arhivirano iz originala 2020-10-24. g. Pristupljeno 2020-12-08.
- „Les sauces mères et leurs dérivés” [The mother sauces and their derivatives] (PDF). Académie de Rouen (na jeziku: francuski). Arhivirano (PDF) iz originala 2020-12-12. g. Pristupljeno 2020-12-08.
- „TÜRK DİL KURUMU”. tdk.gov.tr. Arhivirano iz originala 17. 12. 2014. g. Pristupljeno 5. 2. 2015.
- „Eva's Classic Greek Tzatziki SauceThursday for Dinner - Cooking Videos of Family Recipes - Thursday for Dinner - Cooking Videos of Family Recipes”. Thursday for Dinner - Cooking Videos of Family Recipes. Arhivirano iz originala 3. 1. 2015. g. Pristupljeno 5. 2. 2015.
- Grigson, Jane; Skargon, Yvonne (2007). Jane Grigson's Vegetable Book. U of Nebraska P. str. 239—40. ISBN 978-0-8032-5994-2. Pristupljeno 27. 7. 2010.
- „Eva's Classic Greek Tzatziki Sauce”. Thursday for Dinner - Cooking Videos of Family Recipes. Arhivirano iz originala 3. 1. 2015. g. Pristupljeno 5. 2. 2015.
- Marks, Gil (17. 11. 2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316.
- Razuvajeva, Olga (2009). „Slang in the Turkish Language as a Social, Linguistic, and Semiotic Phenomenon”. University of Gaziantep Journal of Social Sciences. 8 (1): 299—316. ISSN 1303-0094. Arhivirano iz originala 16. 7. 2014. g. Pristupljeno 22. 7. 2018.
- Kerestedjian, Bedros. „Terator”. Ur.: Haig, Kerest. Quelques matériaux pour un dictionnaire étymologique de la langue Turque. London: Luzac. str. 138.
- Robert Courtine, The Hundred Glories of French Cooking (tr. Derek Coldman), 1973.
- Henri Philippon, Cuisine de Provence, 1977 (2nd ed)
- Mireille Johnston, The Cuisine of the Sun, 1976; Johnston gives one recipe without extra flavorings (p. 75) and one with mustard (p. 229)
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- Trudgill, Peter (2021). European Language Matters: English in Its European Context. Cambridge University Press. str. 50—51. ISBN 978-11-08832-96-0.
- Revista, Litoral (2006). „Salsa Mayonesa”. Litoral. 241 (241): 165. JSTOR 43433620. Pristupljeno 18. 3. 2022.
- Rupp, Rebecca (8. 1. 2015). „Are French Fries Truly French?”. Culture (na jeziku: engleski). Pristupljeno 26. 10. 2021.
- Ilegems, Paul (1993). De Frietkotcultuur (na jeziku: holandski). Loempia. ISBN 978-90-6771-325-2.
- Swalec, Andrea (28. 7. 2010). „In Belgium, frites aren't small potatoes”. Reuters (na jeziku: engleski). Pristupljeno 26. 10. 2021.
- Pelfort, Pep (2019-11-24). „La Vertadera Història de la Salsa Maonesa Altrament Dita Aioli BO” [The True History of Mayonnaise Sauce Otherwise Called Aioli BO]. cegmenorca.org. Arhivirano iz originala 2020-04-03. g. Pristupljeno 2021-04-08.
- Martín Mazas, Eduardo (2008). Teodoro Bardají Mas, el precursor de la cocina moderna en España. Ciudad de edición.
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Spoljašnje veze
[uredi | uredi izvor]
- Objašnjenje porekla imena Arhivirano na sajtu Wayback Machine (22. septembar 2006)
- Tartar sos i biftek
- Recept na sajtu Allrecipes.com