Tartare Sauce
Sauce tartare is French in origin and was originally served with steak tartare. In Britain it became the standard accompaniment for fish and chips, fried fish and fish fingers.
A tangy, creamy mayonnaise sauce with capers, gherkins and fresh herbs. The traditional dip for fish and chips and fried seafood.
Ingredients
Method
Put the mayonnaise in a bowl and stir in the capers, gherkins, shallot and parsley.
Add the lemon juice and mustard and mix well.
Taste and adjust with more lemon juice, salt or pepper.
Chill for at least 20 minutes before serving. Keeps for up to 3 days in the fridge.
Pat the capers and gherkins dry before chopping β extra brine thins the sauce.
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