Tartar Sauce

How to Make Tartar Sauce

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1. Squeeze the chopped cornichons and capers in a piece of kitchen paper to remove the excess brine.

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2. Put the mayonnaise in a bowl and stir in the cornichons, capers, shallot, lemon juice, mustard, parsley and dill.

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3. Season with pepper. Taste and add more lemon juice if you would like it sharper, or a few more capers for a saltier bite. A pinch of sugar gives the sweeter, more American-style sauce.

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4. Cover and chill for at least 30 minutes so the flavours blend before serving.

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Tips for Making Tartar Sauce

• Chop the pickles and capers finely and squeeze them dry. Large or wet pieces make the sauce watery and lumpy.
• Taste before adding salt. Capers, cornichons and mayonnaise are all salty already.
• Use fresh herbs, not dried. Parsley and dill give the sauce its bright colour and clean taste.

What to Serve with Tartar Sauce

• Beer-battered fish and chips
• Fish fingers
• Crab cakes

Storing & Reheating Tartar Sauce

Keeps in a covered jar in the fridge for up to 5 days. Stir before using, as a little liquid may separate from the pickles. Do not freeze.

Tartar Sauce FAQ: Common Questions

Tartar Sauce Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.