Tartare sauce with fish and chips

Tartar sauce

Name: Tartar sauce
Prep time: 5 min
Total time: 5 min
Yield: 6
Cuisine: British
Ingredients: 6 tbsp mayonnaise; 1 gherkin or 6 cornichons, finely chopped; 1 tbsp capers rinsed and chopped; 1 tsp lemon juice; 1 tbsp chopped parsley; 2 tsp chopped tarragon

Lulu Grimes

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Serves 6

Easy

Prep: 5 mins

A star rating of 4.7 out of 5.36 ratingsRate

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Make this quick and easy tartar sauce with the classic trio of mayonnaise, gherkins and capers. Sharp and tangy, it's perfect with crispy battered fish and chips

Low sugar

Nut-free

Vegetarian

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Golden beer-battered fish with chips

A star rating of 4 out of 5.77 ratings

Lulu's tips for making tartar sauce:

I like to finely chop both gherkins and capers for the best texture and sharpness, but you can use cornichons instead of gherkins if you have them to hand. For an even herbier flavour, I also sometimes add a little chopped dill or chives.
Any leftovers will keep in a sealed container in the fridge for up to three days. The parsley may lose a bit of colour but the flavour will be fine. I always give the sauce a good stir before serving, as it can thicken slightly once chilled.
Tartare sauce is a classic with fish and chips, but I also love serving it with fishcakes, crab cakes, grilled salmon or roasted new potatoes. It even works well as a sandwich spread.

Ingredients

Nutrition

Units:

MetricUS

6 tbsp mayonnaise
1 gherkin

or 6 cornichons, finely chopped
1 tbsp capers

rinsed and chopped
1 tsp lemon juice
1 tbsp chopped parsley
2 tsp chopped tarragon

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Nutrition: per tbsp

kcal105
fat11g
saturates1g
carbs0.5g
sugars0.5g

low
fibre0.1g
protein0.3g
salt0.22g

Method

step 1

Mix the mayonnaise, chopped gherkin or cornichons, capers, lemon juice, parsley and tarragon in a bowl and season.

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

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Recipe from Good Food magazine, June 2012

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A star rating of 4.7 out of 5.36 ratings

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