Tartare Sauce

5 from 4 votes

This Homemade Tartare Sauce is 100x better than anything you'll get from the store. Plus it's gonna go down in less than 5mins!

Prep Time5

Cook Time0

Total Time5

Course: Condiment, Dip

Cuisine: French

Servings:

Author: Chris Collins

Cost: £1 / $1

Equipment

Sharp Knife & Chopping Board
Small Pot or Mixing Bowl
1 cup Measuring Cup
1 tbsp Measuring Spoon
1 tsp Measuring Spoon

Ingredients

1 cup / 230g Full Fat Mayo
2 tbsp Capers, finely diced (or roughly chopped/kept whole)
2 tbsp Cornichons/Gherkins, finely diced
1 heaped tbsp Fresh Parsley, finely diced
2 tsp Fresh Dill, finely diced
1 Lemon, juice only (or to taste)

Instructions

Combine all of your ingredients in a small mixing bowl or pot and adjust to taste. See recipe notes for subs.

Video

Notes

a) Lemon Juice - This is here mainly for the acidity, but also as it's a classic pairing with fish, and fish classically pairs with tartare sauce. If you don't have lemon juice you can sub white wine vinegar, or even the brine from the cornichons/gherkins. In all cases just start off with around 1tbsp and adjust accordingly. I usually use a whole lemon (approx 2 tbsp), but work to taste.

b) Cornichons - For all intents and purpose these are small pickled cucumbers (about the size of your pinky). Regular gherkins work fine, in the US you're looking for dill pickles.

c) Seasoning/Sugar - If you find the dip too acidic or salty just add a dash of white sugar to balance out the flavours. I don't usually add salt (capers can be quite salty) but do add a pinch if you desire. You can also add black pepper if you wish.

d) Make Ahead - I highly recommend making this dip in advance to give the flavours a chance to marry together. I usually eat it within 3-4days if tightly covered in the fridge, but you can store longer at your discretion.

e) Calories - Based on sharing between 8.

Nutrition