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Tartare Sauce recipe

Tartare Sauce recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce

Quick and easy! You can make a fresh version of this classic that tastes better than what you would buy in the shop. Serve this tangy sauce with your favourite fish or fried calamari.

104 people made this

IngredientsServes: 8

  • 250ml mayonnaise
  • 4 tablespoons finely chopped onion
  • 5 tablespoons finely chopped gherkins
  • 1 teaspoon lemon juice
  • salt and pepper to taste

MethodPrep:10min ›Ready in:10min

  1. In a medium bowl combine the mayonnaise, onion, gherkin and lemon juice, and season with salt and pepper to taste. Mix well and let stand for at least 10 minutes. Store in a closed container in the refrigerator.

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Reviews & ratingsAverage global rating:(97)

Reviews in English (83)

Probably great as per recipe but I added capers & chives finely chopped - delicious, only drawback far too much, next time will half the recipe.-03 Oct 2013

by Jillian

Quick and easy - just as the submitter states! It's also very good and a life saver when you realize you're out of tartar sauce! It's also much better so I don't think I'll be getting the store bought stuff anymore. I cut the recipe in half and used Hellman's light mayo combined with a bit of light sour cream to make it a little creamier along with some finely chopped green onion as it's very mild. All it needed was a bit of dill to punch it up. It was perfect over beer battered fish filet sandwiches!-10 Sep 2010

by STR8GHT

I loved this tartar sauce. I used sour cream instead of mayonnaise and added a little dill. I also used green onion instead of regular white onion. Yummy Yummy!!!!!-07 Feb 2002


Extra Tangy Tartar Sauce Recipe

I've always equated tartar sauce only with seafood, and not being a big fan of our friends of the sea, my run-ins with this sauce have been few. Since I'm learning to become a better seafood eater, I thought it was time to fold tartar into my diet—and lo and behold, I found out this stuff can be great on so many things.

If you trace tartar back to its hazy origins, you'll find it was most likely a French concoction to complement steak tartar. I formulated a fairly standard tartar recipe—mayo mixed with pickles, shallots, capers, parsley, lemon juice, and Dijon—and felt free to use this creamy, slightly sour, and briny sauce on whatever I felt like.

I did fry up the standard fish and chips for my wife, while I took the sauce on a run with chicken. We both agreed that it was amazing with everything that we dunked into it, and went through nearly half the batch in one sitting. The other half is still sitting in the fridge, knowing it can find good uses beyond seafood—like topping burgers, a dip for veggies, or spread onto sandwiches, just to name this first things to come to mind.


Homemade Tartar Sauce Recipe

Homemade Tartar Sauce is so delicious and easy to make that you will never want to buy tartar sauce from the store again. Like I said – it’s the best! In fact, this homemade tartar sauce is so good that you want to grab a spoon and just eat it!

Tartar sauce is a classic dipping sauce for fish. It is also great for dipping French fries. Tartar Sauce, or sauce tartare as it was originally called in France, has been around a long time. The sauce is thought to be named after the Tartars, Mongolian conquerers who roamed what is now Russia and its neighbors in the 5th century.

  • 2 (1/8-inch slices) white or Spanish onion, diced (approximately 1/3 cup)
  • 3 tablespoons capers, drained, patted dry, and then minced
  • 1 tablespoon parsley, minced
  • 1 1/4 cups mayonnaise (good quality)
  • 1/8 teaspoon cayenne pepper or to taste
  • 1/4 to 1/2 teaspoon horseradish or to taste*

In a medium-size bowl, combine onion, capers, parsley, mayonnaise, cayenne pepper, and horseradish until well blended.

Store, covered, in refrigerator until ready to use.

* Be careful when adding the horseradish. Add a small amount at first, taste, and only then do you add more horseradish (if you desire).


Here are a few ideas to get you started. It’s perfect for:

  • Fried fish
  • Clams
  • Shrimp
  • Calamari
  • Oysters
  • Boiled lobster
  • Chicken tenders
  • Hushpuppies
  • French fries
  • Oven roasted potatoes
  • Zucchini fries
  • Onion rings
  • Fried green tomatoes
  • Baked potatoes
  • Hamburgers and sandwiches
  • Tuna salad
  • Ham salad
  • Egg salad
  • and even with potato chips!

This is such a delicious and versatile condiment, it’s hard to imagine life without it!

For another deliciously versatile sauce that works great with most of the ideas listed above, be sure to try our phenomenal homemade Ranch Dressing!


Homemade Tartare Sauce Hints & Tips

  • Sauce will keep for 3 days in the fridge.
  • Use any leftover sauce as a dressing for some salad leaves, or on a simple grated carrot and sliced cabbage slaw.
  • This sauce is also perfect in a slightly sinful fish-finger wrap or sandwich. Real comfort food!
  • Add diced small pickled onions for an extra flavour.
  • If the sauce is too thin, try straining the yogurt – the thicker the yogurt, the thicker and creamier the sauce will be.
  • Make this vegan or dairy free with your regular vegan mayo and yogurt.

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What is Tartar Sauce?

Tartar sauce is a creamy condiment with a mayonnaise base (for a lower fat option, Greek yogurt can also be used as a base). Dill, lemon, onion powder, dill or sweet pickles, and pickle relish are added to the base to make a tangy and tart dip for fish and seafood.


Copycat kraft tartar sauce recipe

I was frustrated with store-bought tartar sauce one disappointing can after another. Solution: homemade tarter sauce. Making your own is really easy. It is fresh and amazing for these salmon cakes fish sticks or breaded fish fillets.

See those fish sticks there yeah those are from Costco. Maybe one day, I will make my own fish sticks, but for now these are really good (the Trident brand). Sometimes I find that I eat more tartar sauce than fish stick (sounds gross, but this sauce is THAT GOOD!). This copycat kraft tartar sauce recipe stays fresh in the fridge for a few days.


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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Method

Begin by making the tartare sauce.

Break the egg into the bowl of the processor, add the salt, garlic and mustard powder, then switch the motor on and, through the feeder tube, add the oil in a thin, steady trickle, pouring it as slowly as you can (which even then takes only about 2 minutes). When the oil is in and the sauce has thickened, add some pepper and all the other ingredients. Now switch on the pulse button and pulse until the ingredients are chopped – as coarsely or as finely as you want. Lastly, taste to check the seasoning, then transfer to a serving bowl. You can also watch how to make tartare sauce in our cookery School Video on this page.

When you are ready to cook the skate wings, take the frying pan and put it over a gentle heat to warm up while you wipe the fish with kitchen paper and coat them with a light dusting of the seasoned flour. Now turn the heat up to high, add the oil to the pan and, as soon as it's really hot, add the skate wings.

Reduce the heat to medium and fry them for 4-5 minutes on each side, depending on their size and thickness. To test if they are cooked, slide the tip of a sharp knife in and push to see if the flesh parts from the bone easily and looks creamy-white. When the fish is ready, remove it to warm serving plates, garnish with the parsley and serve with the tartare sauce and lemon wedges to squeeze over.


Crumbed cauliflower with easy tartare sauce

Look, if you don’t know by now that I’m quite partial to food encased in crumbs, then it’s like you don’t even know me at all. I’m a complete and utter texture junkie Give me crunch, and I’m yours. I do also like the smooth, silky and velvety textures certain foods offer but if I had a choice, I would eat crisp, crunchy foods day in and day out. I suppose that’s why you can find me, on my couch, at night, munching away on popcorn. That’s also the reason why it’s very hard for me to say no to crisp French fries or crunchy potato chips. I just gotta have the crunch. And these crunchy crumbed cauliflower bites are absolutely hitting the mark.

So when I was thinking about all the lovely things you can do with cauliflower a while ago, the idea for a cauliflower fritter of sorts came up. I didn’t want to make a traditional fritter so I decided to crumb the florets instead. It works for mushrooms, why won’t it work for cauliflower? I was afraid though that by the time the crumbs were crisp and golden brown, the cauliflower would still be uncooked but it seems that it cooks just perfectly in that time.

I served the crumbed cauliflower with a zesty mustard-mayo which I folded chopped capers and gherkins into, to create a really easy mock-tartare sauce. The intense saltiness of the capers and gherkins along with the creamy mayo worked perfectly with the crunchy, almost-sweet cauliflower. Such a great snack and one that will be perfect served with drinks, for game day or as a vegetarian appetizer for Thanksgiving.