esta SALSA tártara está INCREIBLE - salsa tártara deliciosa - como hacer salsa tártara para negocio

La salsa tártara es una salsa fría muy popular en la cocina, especialmente utilizada como acompañamiento en platos como pescados fritos, mariscos, carnes blancas y hamburguesas. Su origen se atribuye a la cocina francesa, pero también es muy común en otros países.

La receta básica de la salsa tártara incluye mayonesa como base, a la que se le añade pepinillos en vinagre picados finamente, cebolla picada, alcaparras, perejil fresco, mostaza, jugo de limón y sal.

Su sabor es delicioso y se caracteriza por ser fresco y ligeramente ácido, gracias a la combinación de los ingredientes antes mencionados. Puedes ajustar las cantidades de cada ingrediente a tu gusto personal, ya que no hay una receta única.

Si estás interesado en hacer salsa tártara para negocio, te recomiendo utilizar ingredientes de calidad y mantener siempre altos estándares de higiene durante su preparación. Además, es importante considerar la durabilidad de la salsa y cómo se almacena, ya que al ser una salsa a base de mayonesa, puede echarse a perder rápidamente si no se manipula adecuadamente.

En resumen, la salsa tártara es una deliciosa salsa fría que puede complementar una amplia variedad de platos. Si deseas hacerla para negocio, asegúrate de utilizar ingredientes frescos y de calidad, y de mantener altos estándares de higiene en la preparación y almacenamiento. ¡Disfruta de esta increíble salsa tártara!



#salsatártara #salsaparamegocio #rositacocina hola a todos, bienvenidos a rosita cocina, estamos seguros les va a encantar esta receta de donde prepararemos la mejor salsa para acompañar comidas rápidas... la salsa tártara al mejor estilo de rosita cocina ingredientes agua ajo mayonesa cebolla cabezona pepino zanahoria pimentón hojas de perejil Videos recomendados de comida para Diciembre - deliciosas recetas de temporada galantina de pollo mixta TORTA DE VINO RECETA COMPLETA como hacer pollo relleno como hacer TAMALES SANTANDEREANOS EXQUISITO pan de JAMON receta tradicional Natilla original de maíz como la hacen las abuelas COMO HACER MUCHACHO RELLENO Como hacer sobrebarriga rellena envueltos de mazorca con pollo como hacer el más RICO cojín de LECHONA Aprende a preparar la FAMOSA Terrina de pollo y carne Videos recomendados de helados Helados CREMOSOS de MARACUYA con Cobertura de CHOCOLATE helados de CHOCOMANDARINA dos sabores diferentes que combina perfectamente les comparto 10 de mis mejores recetas.. no se las pierdan están deliciosas video de como sacar costos chorizos de cerdo con Melao de un canal amigo: Como hacer HELADOS de COCO - helados de leche con COCO cremosos como HACER ensalada AGRIDULCE de piña y col - como PREPARAR ensalada de REPOLLO y piña Como hacer sobrebarriga rellena - como preparar matahambre relleno Papas fritas crujientes tipo McDonalds El secreto Fácil muy crocantes como hacer chunchulla crocante - como hacer chinchulines crocantes Arroz con leche casero. Receta para que quede CREMOSO - postres faciles y rapidos Pastel de 3 leches EL MEJOR PASTEL DE FRESAS CON CREMA BISCOCHO tres leches RELLENO de fresa pechugas de pollo rellenas - como hacer pechugas rellenas de jamón y queso Cómo hacer una ensalada rápida y sana - ensalada saludable - como hacer ensalada de aguacate Cómo hacer Pastel de Yuca - Como hacer Pasteles de Yuca - CARIMAÑOLAS COLOMBIANAS Receta Para Hacer Arroz Con Pollo Colombiano - ARROZ CON POLLO Y SALCHICHAS RIQUISIMA torta de MAZORCA con queso y bocadillo SIN HORNO
Ingredientes:
- 1 taza de mayonesa
- 2 cucharadas de pepinillos en vinagre, picados finamente
- 2 cucharadas de alcaparras, picadas finamente
- 1 cucharada de mostaza Dijon
- 1 cucharada de jugo de limón
- 1 cucharada de cebolla, picada finamente
- 1 cucharada de perejil fresco, picado finamente
- Sal y pimienta al gusto

Instrucciones:
1. En un tazón, combina la mayonesa, pepinillos, alcaparras, mostaza Dijon, jugo de limón, cebolla y perejil. Mezcla bien todos los ingredientes hasta obtener una salsa homogénea.
2. Prueba la salsa y ajusta el sabor añadiendo sal y pimienta al gusto.
3. Deja reposar la salsa tártara en el refrigerador durante al menos 30 minutos para que los sabores se mezclen y se intensifiquen.
4. Sirve la salsa tártara como acompañamiento de mariscos, pescados, papas fritas o cualquier otro platillo de tu preferencia.

¡Disfruta de esta deliciosa salsa tártara en tu negocio y sorprende a tus clientes con su increíble sabor!

[Music] It happened to them that they have gone to eat somewhere and they loved that sauce from that place and they return again to that place just for the sauce. Today here at Rosita Cocina we are going to teach you how

To make a spectacular tartar sauce that you will love. It can be used to make the house sauce of your business. We are going to fry some garlic in olive oil over very, very low heat. When the garlic is very soft. They are ready. We need big onion, cucumbers, carrots, pepper or

Paprika, parsley leaves, only the leaves. without the stems and half a glass of water in this water we are going to blend all the vegetables one by one in order of color from light to dark and I am going to tell you

Why we start with the big-headed onion which is whiter then follows the cucumber the carrot then follows the paprika And finally we are going to blend the parsley the water we leave it there to blend the next vegetable we are left with what is left in the strainer that is what

Interests us for the sauce So now we are going to blend the cucumber Lo We are going to leave it half peeled and we are going to remove the seeds. So why in order of color one because we want to preserve

The color of each vegetable if we blend, for example, the onion with the water that we previously blended the paprika, because the onion will be pink or the cucumber will also be pink. So preferably in order of light and dark so that they preserve their color and also preserve their

Ready flavor and that each color of each vegetable is noticeable in the sauce, you can see the orange dots and the red and green dots. What the sauce has in this way is going to look prettier, more flavorful, more provocative. If not, it's going to look like a more colored mayonnaise. So

We're leaving what's left in the strainer. That's what interests us. So you might wonder. Well But why don't we strain all the time, right? Yes, it would be easier and faster, but in the

End, when you go to prepare the sauce, you are not going to use all the vegetables that were strained. Yes, you are going to want to highlight one flavor more than another. So you are going to start. Adding a little of each

Of the vegetables, they mix all the sauce but then they are going to taste and they are going to want it to taste a little more like onion or a little bit more or a little more like parsley. So you add

A little more while you standardize the flavor that you want to have in the sauce of your business in the sauce of the house, right, then finally we liquefy the parsley that would be the darkest

And we have ready all the ingredients for our sauce. Here is the water. We are not going to use it . use This is what we really need, this sauce was taught to me by a client that I

Had a while ago and she worked in a chicken restaurant that was very famous here, and she already taught me how to make it, I told her, teach me how to make a sauce that It's worth showing a video. Believe me, it's

A complete delight. You can keep it well refrigerated in your refrigerator for eight days. Here we have some corn that we saw in a video. Please don't miss the end of this video. It's very funny. We were disappointed. With this rehearsing this, later we are going to tell you, you will

Realize that if the fresh ones are not left to be eaten cold, here we have 350 grams of mayonnaise. We are going to add the amount of vegetables that you want. Here we are starting with more

Onion and more paprika. carrot and cucumber yes less parsley and garlic yes four garlics that we returned like this puree with a fork we start to mix and that's where you try if you see the little points of color that you see the sauces look very provocative full of vegetables full of color

Looks prettier here we add a little more of each one but more onion and paprika than any of the others ready we add paprika salt to these corn eat them hot at the end of the video we show you why or better eat the whole cob [Music] what a flavor

The garlic is so exquisite, it really supports this incredible sauce. If you want to add a little spice, you can do it. See this sauce well refrigerated in the refrigerator in the part where it gets coldest, not in the freezer but in the refrigerator can last perfectly

Eight days for your business. Obviously it is not going to last all that because that is why people are going to come back. see that's why the truth is that when we arrive at a business the first thing I do to a

Hot dog hamburger business the first thing I do is try the tactile sauce And if it's delicious I say Here it's special to accompany fast food we made some mini corn on the cob skewers that later I saw a video and we said Well, let's rehearse them, we'll try them [Music]

Let's see how they eat corn on the cob in Minas, they don't eat corn, right, we're going to tell you how to make it Right now I I ate them fresh, they were not like that [Music] cob Thank you for watching us, leave us here your like your comment we really like reading your comments Thank you for the support you give us a hug from Rosita kitchen