Homemade tartare sauce – the perfect accompaniment to fish, chips and mushy peas, and it’s easy to make too.
Tartare sauce is one of those sauces that everyone seems to make a different way, so I decided I might as well chip in and share my version.
Tartare sauce is something relatively new to my kitchen. I’ve always enjoyed eating it* with haddock and chips when I’m out and about. However, I had been put off making it myself as it has a mayonnaise base. I remembered making mayonnaise at school and it being a bit of a pain to make (it turns out that it was because I was whisking by hand – use an electric mixer and it’s a doddle).
I was inspired to give it another go by this quick mayonnaise recipe from Le Coin de Mel. She made it sound so simple that I was inspired to give it another go – and you know what? She was right. Since then I’ve been experimenting with mayonnaise-based sauces and my current favourite is this tartare sauce.
*OK I didn’t enjoy it at all when I was a child. It’s quite an acquired taste which I only started to enjoy when I grew up.
Tips for making perfect mayonnaise
I really only have one… Add the oil gradually and make sure it’s properly mixed in before you add the next lot. I usually add about a tablespoon at a time and that seems to work well for me.
A couple of weeks ago I decided to let Daniel (who’s 4) help me out when I was making it. He was a little enthusiastic with the oil and poured in half in one go. No amount of beating would make the sauce thicken up (I left the mixer running for ages just in case).
If you prefer to use pre-made mayonnaise then you can start the recipe below from step 4, adding the lemon juice alongside the other ingredients at this stage. You’ll need roughly 100ml of mayonnaise to replace the homemade mayonnaise in the recipe.
As I said before, this is the way I like to make it, but the exact amounts of each ingredient are flexible so feel free to adjust the levels of gherkins, capers, mustard, lemon juice and parsley to suit your personal taste.
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- 1 egg yolk
- 50 ml vegetable oil
- 50 ml rapeseed oil
- 1 tsp lemon juice
- 50 g pickled gherkins - 2 gherkins
- 1 tsp vinegar from the gherkins
- 20 g capers - 1 heaped tbsp
- ½ tsp english mustard
- 1 tbsp parsley
- Make the mayonnaise by placing the egg yolk, gherkin vinegar (1 tsp) and lemon juice (1 tsp) into a bowl and beat for about 10 seconds with an electric mixer to combine.
- Gradually add the oil (50ml vegetable oil and 50ml rapeseed oil) about 1 tbsp at a time. Beat on a high speed after each addition until the oil is fully combined and the mayonnaise mixture looks thick and the beaters leave a trail.
- Keep adding the oil and beating until it is all combined.
- Finely chop the gherkins (50g), capers (20g) and parsley (1 tbsp) and add to the mayonnaise. Add the english mustard (½ tsp). Stir.
- Season with salt and serve.