Tartar Sauce Recipe

5 from 6 votes

I stopped buying tartar sauce years ago once I started making my own. This version is packed with capers, fresh herbs, and a little shallot for sharpness, and it comes together in just 10 minutes.

Prep Time10

Total Time10

Course: Sauce

Cuisine: british, English, French, Western

Diet: Gluten Free, Vegetarian

Servings: portions

Calories: 256kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 whisk
1 Sharp knife

Ingredients

1 cup mayonnaise (200 grams)
1 cornichon (finely chopped) (approx 40 grams)
½ banana shallot (finely chopped)
1 ½ tablespoon capers (finely chopped)
2 tablespoon parsley (finely chopped)
1 tablespoon dill (finely chopped)
½ teaspoon lemon juice
pinch of salt

US Customary - Metric

Instructions

Start with preparing your vegetables and herbs. Finely dice the shallots and cornichon, and set them aside.
Alternatively, blitz them in a food processor if you want them finer. Use the pulse function and avoid turning the vegetables into a mash.
Chop the capers, parsley, and dill, and set them aside.
Place the mayonnaise into a bowl and then add the shallots, cornichons, capers, herbs, lemon juice, and salt.
Stir until everything is thoroughly combined.
Check the seasoning and adjust it to your taste.
Transfer it to a bowl and refrigerate it for at least 30 minutes before serving to let the flavors develop.

Notes

Chop the capers, pickles, and shallot very finely so every bite gets a little of everything, and don't let large chunks overpower the sauce.
Whisk gently and avoid overmixing, or the mayonnaise can break down into a runny, messy sauce.
No shallot on hand? A small finely chopped onion works as a swap, though the flavor will be a bit sharper.
No capers on hand? Skip them and add a little extra chopped cornichon or a splash of pickle juice for tang.
Dried herbs work in a pinch. Use about a third of the amount you'd use fresh, since dried herbs are more concentrated.
Swap in vegan mayo to make this sauce vegan-friendly.
Let the sauce sit in the fridge for at least 30 minutes before serving. This gives the flavors time to meld and develop a richer taste.
Store in a glass jar or airtight container in the fridge for up to 7 days. I wouldn't recommend freezing this sauce, since the mayonnaise base tends to split once thawed.

Nutrition