Mayonnaise with gherkin, capers, onion and herbs: the classic sauce for deep-fried fish and croquettes, and the reason a simple chip suddenly becomes a complete dish.
Tartare sauce
Sauce tartare
Tartare sauce
Sauce tartare
Method
01
Vegetables
Very finely chop the gherkin, onion and capers and pat them thoroughly dry with kitchen paper; wet moisture thins the mayonnaise and makes it runny.
02
Mix
Stir the gherkin, onion, capers and chopped herbs into the mayonnaise.
03
Season
Season with salt, freshly ground black pepper and a few drops of lemon juice.
04
Rest
Chill for at least 30 minutes so the flavours combine.
05
Check
Taste once more just before serving; gherkin and capers release moisture as they rest, so it sometimes needs re-seasoning.
Tips & notes
Cut all the vegetables by hand rather than in a food processor. A machine crushes the vegetables and loses juice; hand-cut, the texture stays crunchy and the mayonnaise firm. Keeps for a maximum of 3 days, covered, in the fridge, because the mayonnaise contains raw egg.
Chef's tip
Tartare sauce is the most widely made mayonnaise derivative in the world and at the same time the most neglected: much of the catering trade uses ready-made tartare from a tub. Homemade mayonnaise with freshly chopped garnish is ready in twenty minutes and can't be compared.
Variations
- With egg – Add finely chopped hard-boiled egg for the classic French version.
- Rémoulade – Add mustard, anchovies and chervil for a sharper variant.
- With dill – Replace the herb mix with fresh dill, for smoked fish.
Contains:
Eggs
Serve with
- Deep-fried fish
- Frikandel
- Croquettes
- Frites
- Prawn croquette
- Fish and chips
| Calories | 693 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 4 g |
| Fat | 75 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
