I’ve been making this Tartar sauce for the best part of 20 years now, and over time, I’ve adjusted it to suit my ever changing taste buds and now, I have what I think is my Best Ever tartar sauce.
Anyone who enjoys eating seafood or fish will know that a great tartar sauce can enhance your meal, and bring great delight as a compliment to your dinner.
I’ve had some really horrible tasting tartar sauces in my life, made up of all kinds of additives (i’m talking the ones you buy in jars), and also there are many recipes available, some too creamy, some not ‘tart’ enough, and some just tasting of ‘nothing’. This one won’t disappoint you!
Prep Time: 5 minutes
Cook Time: Nil
Yield: Use as much as you like
1 small shallot
6 cornichons (gherkins, I like the sweet & sour ones)
1 tablespoon capers
250 g (1 cup) fat free Yoghurt
Bunch flat leaf parsley
2 Tablespoons mayo
2 tsp mustard
salt & pepper
***** Please note, when making this, taste as you go along. You may wish to add more of lemon, mustard, salt etc according to your taste.
Chop everything fine then add juice of the lemon, mayo, mustard, yoghurt. Combine and season to your taste.
Refrigerate until ready to serve.
**This will keep in an airtight container for a few days, just give it a stir when you are ready to use it.
Serve Tartar sauce with some lovely fish & chips or crispy fried pickled dills. Click on a photo below to see the recipe!
- 1 small shallot
- 6 cornichons (gherkins I like the sweet & sour ones)
- 1 tablespoon capers
- 250 g fat free Yoghurt 1 cup
- Bunch flat leaf parsley
- 1 lemon
- 2 Tablespoons mayo
- 2 tsp mustard
- salt & pepper
- Chop everything fine then add juice of the lemon, mayo, mustard, yoghurt. Combine and season to your taste.
- Refrigerate until ready to serve.