Tartare sauce recipe

Tartare Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This tartare sauce recipe is a classic condiment that pairs perfectly with seafood dishes. Made with mayonnaise, pickles, capers, and fresh herbs, it adds a tangy and creamy element to any meal. Whether you're serving fried fish, shrimp, or crab cakes, this homemade tartare sauce is sure to elevate your dish to the next level.

Keywords: tartare sauce, condiment, seafood, mayonnaise, pickles

Tartare sauce recipe details

Tartare sauce recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

250 ml	fresh made mayonnaise
2 tbsp	lemon juice
4	cornichons or very small, sour pickled gherkins, OR
1 small	pickled gherkin, either dill or sweet and sour
1 small	shallot, peeled and diced
1	spring onion, also known as salad onions or scallions, not the bulb or white parts
1 tbsp	parsley, chopped OR
1 tbsp	tarragon, chopped OR
½ tbsp	parsley, chopped PLUS
½ tbsp	tarragon, chopped
1 small	frond fresh dill weed, optional
1 tbsp	pickled capers, drained and rinsed under running water
	salt, to taste
	fresh ground pepper, to taste
1 pinch(es)	icing sugar, optional
1 dash(es)	fresh squeezed lemon juice, optional

Instructions

I have previously submitted a recipe for mayonnaise that would provide an ideal base for this recipe. You may use any other mayonnaise recipe that you wish, but do not use a purchased mayonnaise unless it is freshly made and one that needs be used within a very short time after manufacture.

Tartare sauce (often called Tartar Sauce in US and other countries) is a textured rather than smooth sauce. It may be as course as you wish anywhere between not quite smooth at one extreme and wholly unprocessed at the other. It is not that old, supposedly being created around the mid-twentieth Century. Traditionally, if I may be permitted to use the term for something relatively new, it uses cornichons which are those tiny pickled gherkins, sometimes incorrectly referred to as baby gherkins, that are about 1-2 inches or 25-50mm in length and about ¼ inch or 5-7mm in diameter. They are always quite sour but, unfortunately, not always readily obtainable and are generally used as a garnish rather than as a vegetable or side dish. Most other slightly larger gherkins may be used as an alternative if necessary, but one smaller one only; there will be a slight effect on the flavour of the finished sauce.

Tartare sauce is most often served with fried or grilled fish, and with fish cakes. It is not normally served with boiled or steamed fish (often served with a buttery sauce) or with smoked fish. It is horseradish sauce that is usually served with smoked fish dishes, for example smoked trout or mackerel, but also with roast beef.

Place all ingredients to be used other than capers, salt and pepper, optional lemon juice or sugar in a blender. Pulse blend until you achieve the texture required. Pour, or spoon into serving dish after removing blender blade. Add capers and season to taste. Add an additional splash of lemon juice if wanted or a pinch of icing sugar if too sour. Mix in capers and seasoning to distribute evenly. Chill for at least one hour before serving.

Store refrigerated, in sealed jar or tub for up to 5 days.

Preparation time:
ca. 15 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a