Tartar Sauce

Tartar sauce (French sauce tartare) is a popular cold sauce based on mayonnaise, to which finely chopped pickled gherkins, capers, onion (or shallot), fresh herbs, and lemon juice are added. It is one of the most famous sauces in the world, the classic companion of fish dishes.

The base is mayonnaise (often with added mustard), and the character of the sauce is created by the piquant additions: the sour-crisp gherkins and capers give a pleasant tang and texture, the onion a sharpness, and fresh parsley or dill a grassy aroma. Lemon juice refreshes and balances the flavour. The result is a creamy, slightly sour, refreshing sauce with crisp specks that perfectly sets off and complements dishes. The most classic use of tartare is with battered fried fish (like British fish and chips), fish cakes, prawns, squid, and other seafood, since its acidity “cuts through” the richness of the fried food wonderfully. The sauce is also served with meat, vegetables, and chips, and used in sandwiches. Tartare is often confused with the related remoulade, but it is usually simpler in composition. It is a versatile sauce, easy to make and unfailingly loved.