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Tartar sauce

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Tartare sauce (or Tartar sauce; US spelling) is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs, olives, and horseradish are sometimes added, and dijon mustard is often used as an emulsifier.

Left: Fish and chips with tartare sauce.

It is frequently used to season fried seafood dishes. It can also be made by mixing commercially produced relish and mayonnaise. Vinegar can be added for a sharper flavor. The sauce is typically of a rough consistency.

Tartar sauce can be made in minutes, although it should be stored in the refrigerator for at least 30 minutes before serving.  The sauce can be prepared in a food processor or blender but may just as easily be made by mixing the ingredients together in an ordinary mixing bowl.

Tartar Sauce Recipe Ingredients

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Gherkins Capers
  • 8 fl oz (225 ml) of mayonnaise
  • 1 tbsp of chopped gherkins
  • 1 tbsp of chopped capers
  • 1 tbsp of lemon juice
  • 1 tsp of Dijon mustard
  • 1 hard-boiled egg
  • 1 tbsp of freshly chopped chives
  • 1 tbsp of freshly chopped parsley
  • salt and pepper
 

Tip: Freshly-made tartar sauce can be kept in the refrigerator for up to three days.

Recipe Cooking and Preparation Method

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Chop the gherkins and capers quite roughly and add them to the mayonnaise in a mixing bowl. Add freshly squeezed lemon juice.
 

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Add Dijon mustard. Roughly chop the hard-boiled egg and add it to the bowl.
 

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Chop some chives and add to the mixture. Chop some parsley and add to the mixture.
 

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Season the mixture with pepper. Combine all the ingredients thoroughly with a spoon or spatula. Cover the bowl with a layer of cling film and refrigerate for at least 30 minutes before serving with your choice of fish or seafood, e.g. fish and chips.

 

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