Tartare Sauce

Tartare sauce is a mayonnaise-based sauce traditionally served to accompany deep-fried breaded or battered fish and in traditional English cooking lamb cutlets and sweetbreads. It is prepared with the addition of roughly chopped capers, gherkins, a squeeze of lemon juice and chopped herbs. The sharp, pungent and tangy flavours cut through the fatty fried food. It is an almost obligatory accompaniment the classic British Fish and Chips. The addition of Crème Fraiche, in the recipe below, produces a lighter result than the pure mayonnaise base.

Tartare Sauce

English Tartare Sauce

300 ml homemade Mayonnaise

100 ml Crème Fraiche

1 Large Shallot, peeled and very finely chopped

3 teaspoons Capers, finely chopped

2 teaspoons finely chopped Gherkins

2 teaspoons finely chopped Curly-leaf Parsley

2 teaspoons finely chopped Dill

2 tablespoons freshly squeezed Lemon Juice

Sea Salt and White Pepper

Place all ingredients in a bowl and mix well. (Allow the flavours to infuse for at least an hour before serving and check the seasoning). Place in an airtight jar or container and store in the fridge for up to one week.

Tartare sauce in the U.S. is similar but more robust, made from mayonnaise, finely chopped pickles, capers, onions, chopped hard-boiled eggs and parsley. Chopped olives may also be added.

American Tartare Sauce

300 ml homemade Mayonnaise

100 ml Whipping Cream

1 hard-boiled Egg, finely chopped or grated

1 finely chopped Caper Berries

1 finely chopped medium-sized Sweet Pickled Gherkin

2 Anchovies, finely chopped

2 teaspoons finely chopped Parsley

1 teaspoon finely chopped Chives

Combine the hard-boiled egg, capers, gherkin, anchovies, chives, and parsley with the mayonnaise. Lightly whisk the cream and fold into the mayonnaise mixture.

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