Classic Tartare Sauce — Full Recipe

 

Classic Tartare Sauce — Full Recipe

Yield: Approximately 500 g
Style: Creamy, tangy, fresh, and slightly crunchy
Prep time: 15 minutes
Chilling time: 30–60 minutes

Ingredients

• 300 g mayonnaise
• 60 g cornichons/gherkins, finely chopped
• 30 g capers, finely chopped
• 30 g red onion, finely chopped
• 15 g fresh parsley, finely chopped
• 20 g Dijon mustard
• 20 ml fresh lemon juice
• 10 ml white vinegar
• 5 ml Worcestershire sauce
• ½ tsp freshly ground black pepper
• 2 g salt, or to taste
• 3 g sugar, optional
• Fresh dill, optional

Instructions

1. Prepare the ingredients. Drain the gherkins and capers very well, then finely chop them. Finely chop the red onion and parsley.
2. Start the sauce. Place the mayonnaise in a large mixing bowl.
3. Add the crunchy ingredients. Add the chopped gherkins, capers, red onion, and parsley.
4. Add the seasonings. Stir in the Dijon mustard, lemon juice, white vinegar, and Worcestershire sauce.
5. Season. Add the black pepper, salt, and optional sugar.
6. Mix thoroughly until all the ingredients are evenly distributed throughout the mayonnaise.
7. Taste and adjust. Add extra lemon juice or vinegar for more tang, a little salt if needed, or a pinch of sugar if the sauce tastes too sharp.
8. Chill. Cover and refrigerate for 30–60 minutes before serving. This resting time allows the flavors to blend and develop.

Chef’s Tips

• Drain the gherkins and capers thoroughly. Excess liquid can make your tartare sauce watery.
• For extra freshness and a more herbaceous flavor, add a little finely chopped fresh dill.
• For a lighter version, replace 50–75 g of the mayonnaise with Greek yogurt.
• Chop the gherkins, capers, and onion quite finely so you get a little crunch in every spoonful.
• For restaurant-style service, always keep the sauce refrigerated and use a clean spoon when portioning.
• For an extra lemony version, add a little finely grated lemon zest.

Best Uses

Perfect with fish & chips, fried fish, calamari, prawns, crab cakes, fish burgers, chicken sandwiches, and crispy seafood.

Storage

Transfer the tartare sauce to a clean, airtight container and keep refrigerated. For best quality and food safety, use within 3–4 days.