Tartare sauce recipe perfect for homemade fish and chips

Tartare sauce recipe perfect for homemade fish and chips


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Shop-bought jars of tartare sauce can vary in flavour and texture, with some tasting better than others with fish and chips. Whether you’re ordering them or making them from scratch, whipping up your own creamy dip to go with this Friday favourite is the best way to make it just to your liking. And a chef has the perfect recipe.

There are many ways to make tartare sauce though it is traditionally blended from a mixture of mayonnaise, pickles, capers, herbs, and in some recipes, hard-boiled eggs.

This traditional recipe by Chef Diana from Little Sunny Kitchen requires just five items and is made with a full-fat mayonnaise base though you can use a light, or vegan alternative.

She said: “If you’re not a fan of tartare sauce, that’s probably because you have only tried jarred tartar sauce from a store. Try this homemade version, and you will love it!”

Not only is it cheaper to make in bulk, but it will taste better and is “much healthier” than buying jars full of preservatives and additives.


To make eight servings, you will need:

  • 250g mayonnaise
  • Six mini gherkins – diced
  • One shallot
  • Three teaspoons of capers
  • One lemon, juiced
  • Half a teaspoon of salt
  • A pinch of ground black pepper

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Start by preparing the solid ingredients including the shallots, gherkins, and capers.

These should be finely diced into even chunks if you like a smoother sauce though you can keep them large for a coarse texture.

Shallots work best for their size and flavour though you can substitute it for half a red onion if you can’t get hold of them.

Once your pickled items are prepared, you can move on to the sauce.

To perfect your homemade tartare sauce, Diane warned against whipping too much air into it. She said: “Whether you’re using homemade or store-bought mayonnaise, make sure not to overmix it as it can become runny and separate.

“It’s also recommended to let the tartare sauce chill in the fridge for at least half an hour before serving to allow the flavours to settle.”

While the recipe is just right when using the suggested quantities, the chef explained that you can add as much or as little as you want when weighing out the pickles and capers.

Fresh green herbs like chives, parsley, and dill also work well with this fresh, creamy sauce.

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