Fish and chips without tartare sauce is just wrong. They’re made for one another, so I always do my best to never keep them apart 😉 It’s super easy to make too. Just keep a jar of gherkins and a jar of capers handy and all you’ll really need is some mayonnaise. You can choose to make your own mayo or just use store bought.
For me, it’s one of those recipes that I always play around with, adding things, taking things away. Mix and match to taste.
I’m not a fan of capers, but tartare sauce just doesn’t taste like tartare sauce without them! It gives it that tartare zing that gherkins can’t do by themselves.
This seems to be about the ratio that works for me. Clockwise from the top: capers, gherkins, flat leaf parsley, and spring onions (scallions).
Fish and tartare sauce, made for each other!
I was playing around with the camera today. The background is an old wheelbarrow that recently had cement in it.
And here’s a closeup of the tasty stuff. It usually tastes better after a night in the fridge too, it seems to grow zing while we sleep 😉
- 1 Cup of Mayonnaise (If you don’t make your own, buy the best quality whole-egg mayonnaise you can find)
- 1 tablespoon [url href=”http://www.goodfoodrecipes.com/ingredients/capers/”]Capers[/url] finely diced
- 2 tablespoons Gherkins finely diced
- 1 tablespoon of fresh Flat leaf Italian [url href=”http://www.goodfoodrecipes.com/ingredients/parsley/”]Parsley[/url] finely chopped
- 1 tablespoon [url href=”http://www.goodfoodrecipes.com/ingredients/spring-onions/”]Spring Onions[/url] (Scallions) finely diced
- Splash of Lemon juice
- Sprinkle of Salt and Pepper to taste
- Finely chop all the ingredients.
- Add the mayonnaise and the rest of the ingredients to a bowl and mix well.
- Ensure that the tartare sauce is cold before serving.
Prijatnovo appetita!
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