Tartare sauce recipe

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This sauce is a traditional accompaniment to fish dishes. It is thick, tangy and has a bit of a crunch. It can be prepared in advance as it keeps for 2 days in the fridge.

Tartare sauce
  • healthy
Serves3–4
SkillEasy
Preparation Time15 mins
Cooking Time
Total Time15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories106 Kcal5%
Fat11 g16%
Saturated Fat2 g10%
GoodtoKnow
By GoodtoKnow
published

A traditional accompaniment to fish dishes, make your own tartare sauce at home with this simple recipe - which produces a deliciously thick and tangy sauce. Mayo, capers and cornichons make up the bulk of flavour in this recipe. The mayo gives this sauce it's creamy texutre and the capers give it a peppery, fishy bite. This dish is classically served with fish, chips and mushy peas. Tartare sauce is best served the day it's made but can keep in the fridge covered with clingfilm for about 2 days.

Ingredients

  • 4 tbsp mayonnaise
  • 1 level tbsp capers, drained and chopped
  • 3-4 cornichons, chopped (

gherkins)

  • 1 spring onion, finely chopped
  • 1 level tbsp chopped fresh parsley or tarragon
  • Salt and ground black pepper

WEIGHT CONVERTER

to

Method

  1. Mix together all the ingredients and keep chilled until serving.
  2. The tartare sauce is best eaten on the day it’s made, but may be kept for up to 2 days in the fridge in a covered bowl. Stir well before serving.
Top Tip for making Tartare sauce

As a variation, you can stir in some chopped, hard-boiled egg into the sauce.

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