Homemade Tartare Sauce

This Homemade Tartare Sauce is 100x better than anything you’ll get from the store. Plus it’s gonna go down in less than 5mins!

Tartare Sauce

First things first, just to blow away any cobwebs – 

To be honest I was never a huge fan of tartare sauce growing up. I mean, my limited experience of it went as far as McDonald’s tartare sauce and maybe a sachet from the chippy. So, hardly surprising I wasn’t a fan (sorry love you really Maccy D’s!!) BUT, even in recent times I really struggle to find anywhere that sells a decent tartare sauce. So naturally I took it upon myself to create my own. The result? BLOOMIN’ DELICIOUS (if I do say so myself 😂). Here’s what you’re gonna need:

Tartare Sauce Ingredients

• Mayo – The bulk of the sauce, always full fat!
• Capers – An absolute must have for tartare sauce!
• Cornichons – These are small pickled cucumbers. Can use regular gherkins or dill pickles.
• Parsley – Adds a subtle herby freshness to the sauce.
• Dill – A classic pairing with seafood.
• Lemon Juice – Adds acidity. Can sub vinegar or dill pickle juice!

Tartare Sauce with Capers

These are essential for tartare sauce. They add a nice salty/tangy flavour and a bit of texture too. You can keep them whole, but I prefer the finely diced them.

How to make Tartare Sauce

In the first instance it really is as easy as combining everything in a small pot. I highly recommend making this in advance and letting the flavours develop in the fridge. I usually make it at least an hour ahead of time, but, it will still taste delicious if served immediately.

The other thing to note when making tartare sauce is it’s all down to preference. If you want to adjust more or less of each ingredient then go for it!

To store: Tightly cover or seal in a jar in the fridge until needed. I usually devour mine within 3-4days, but you can keep it much longer at your discretion. 

How to use Tartare Sauce

It’s classically served with seafood, but can be used in a variety of different ways. My favourites are with Pan Fried Cod and Tuna Fish Cakes, but can also be used as a Dip for Finger Foods such as Beer Battered Onion Rings!

Alrighty, let’s tuck into the full recipe shall we?!

How to make Tartare Sauce (Full Recipe & Video)

Tartare Sauce

This Homemade Tartare Sauce is 100x better than anything you'll get from the store. Plus it's gonna go down in less than 5mins!

5 from 4 votes

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Servings (click & slide): 8

Course: Condiment / Dip

Cuisine: French

Prep Time: 5 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 5 minutes minutes

Calories per serving: 191kcal

Author: Chris Collins

Cost per serving: £1 / $1

Cook Mode(prevent your screen from going dark)

Equipment:

• Sharp Knife & Chopping Board
• Small Pot or Mixing Bowl
• 1 cup Measuring Cup
• 1 tbsp Measuring Spoon
• 1 tsp Measuring Spoon

Ingredients (check list):

• ▢ 1 cup / 230g Full Fat Mayo
• ▢ 2 tbsp Capers, finely diced (or roughly chopped/kept whole)
• ▢ 2 tbsp Cornichons/Gherkins, finely diced
• ▢ 1 heaped tbsp Fresh Parsley, finely diced
• ▢ 2 tsp Fresh Dill, finely diced
• ▢ 1 Lemon, juice only (or to taste)

Instructions:

• Combine all of your ingredients in a small mixing bowl or pot and adjust to taste. See recipe notes for subs.

Quick 1 min demo!

Notes:

a) Lemon Juice - This is here mainly for the acidity, but also as it's a classic pairing with fish, and fish classically pairs with tartare sauce. If you don't have lemon juice you can sub white wine vinegar, or even the brine from the cornichons/gherkins. In all cases just start off with around 1tbsp and adjust accordingly. I usually use a whole lemon (approx 2 tbsp), but work to taste.

b) Cornichons - For all intents and purpose these are small pickled cucumbers (about the size of your pinky). Regular gherkins work fine, in the US you're looking for dill pickles.

c) Seasoning/Sugar - If you find the dip too acidic or salty just add a dash of white sugar to balance out the flavours. I don't usually add salt (capers can be quite salty) but do add a pinch if you desire. You can also add black pepper if you wish.

d) Make Ahead - I highly recommend making this dip in advance to give the flavours a chance to marry together. I usually eat it within 3-4days if tightly covered in the fridge, but you can store longer at your discretion. 

e) Calories - Based on sharing between 8.

Your Private Notes:

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Nutrition:

Nutrition Facts

Tartare Sauce

Amount Per Serving

Calories 191 Calories from Fat 186

% Daily Value*

Fat 20.7g32%

Saturated Fat 3.232g16%

Trans Fat 0.051g

Polyunsaturated Fat 12.306g

Monounsaturated Fat 4.684g

Cholesterol 12mg4%

Sodium 240mg10%

Potassium 23mg1%

Carbohydrates 1.04g0%

Fiber 0.2g1%

Sugar 0.34g0%

Protein 0.44g1%

Vitamin A 64IU1%

Vitamin C 3.2mg4%

Calcium 13mg1%

Iron 0.22mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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