Tartare Sauce
The Quirky Foodster Team
Ingredients
- Mayonnaise — 200 g (3/4 cup + 2 tbsp)
- Gherkins, finely chopped — 30 g (2 tbsp)
- Capers, finely chopped — 20 g (1.5 tbsp)
- Shallot, finely minced — 1 small
- Fresh parsley, chopped — 10 g (2 tbsp)
- Fresh lemon juice — 10 ml (2 tsp)
- Salt and pepper — to taste
Method
- Combine mayonnaise, gherkins, capers and shallot in a mixing bowl.
- Stir in chopped parsley and lemon juice.
- Season with salt and pepper to taste.
- Mix well to combine evenly.
- Chill at least 15 minutes before serving to let flavours meld.
Cultural Background: A mayonnaise-based sauce studded with capers, gherkins and herbs, tartare sauce entered English cooking via French cuisine in the 19th century (from sauce tartare) and became firmly associated in Britain with fish and chips.
Tips: • Chopping the gherkins and capers finely gives the best texture without overwhelming chunks. • A squeeze of lemon at the end brightens the whole sauce.
Variations: • Add a teaspoon of Dijon mustard for extra tang. • Use dill instead of parsley for a different herbal note.
Storage: Refrigerate in an airtight container up to 4 days.
Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 95 kcal, 0.3 g protein, 10 g fat, 1 g carbohydrate per 15 ml serving.
FAQs: What is tartare sauce traditionally served with? Fish and chips, fried or grilled fish, and seafood. Is it the same as French sauce tartare? It's derived from it but has evolved into a distinctly British condiment, typically simpler and more mayonnaise-forward.
- Mayonnaise — 200 g (3/4 cup + 2 tbsp)
- Gherkins, finely chopped — 30 g (2 tbsp)
- Capers, finely chopped — 20 g (1.5 tbsp)
- Shallot, finely minced — 1 small
- Fresh parsley, chopped — 10 g (2 tbsp)
- Fresh lemon juice — 10 ml (2 tsp)
- Salt and pepper — to taste
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