best ever tartare sauce

November 5, 2016

tartare
Summer’s just around the corner and these balmy evenings make me want fish and chips. And I can’t have fish and chips without tartare sauce (or ‘tartar’ sauce if you’re not in Australia, NZ or UK). After one too many average, gluey, bland tartare sauces from fish and chip shops and also many restaurants who clearly buy in bulk instead of making their own, I decided to go about using my quick & easy fail-proof mayo recipe to perfect my own version. There’s no need to add any thickeners, sugars or preservatives which you find in many store-bought versions, and the ingredients are items you’re likely to always have in your fridge / pantry / garden.

After a few attempts, the key to this recipe, I think, is grated onion. It adds so much flavour and when mixed with the mayo and other ingredients, it loses its pungency. It also adds a little sweetness.

While tartare sauce is traditionally served as a condiment to seafood, it’s delicious with grilled veges, chicken or a nice piece of steak.

Makes about 1.5-2 cups

ingredients

  • About a cup of my quick & easy fail-proof mayo
  • ½ medium white onion*, grated
  • 1 small clove garlic, crushed / grated (optional)
  • 2 dill pickles, finely diced
  • 1 Tbsp capers, roughly chopped
  • 1 Tbsp chopped fresh herbs (I recommend a mix of dill and parsley)
  • 1 tsp lemon juice
  • Salt & pepper

method

  1. Mix everything together!

Will keep in air-tight jar in the fridge for 2-3 weeks.

*I have used a red onion in this recipe, and while it doesn’t alter the taste, it does make the tartare sauce slightly ‘pink’.

 

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