Tangy tartar sauce

Robert Gonzal
Robert Gonzal @robert
Vancouver BC

The great thing about tartar sauce, aside from its ability to elevate a fish stick into something edible, is its adaptability. You can add and subtract ingredients to suit your own individual taste. Personally, I like mine quite chunky, with a hint of sweetness and herbaceousness, and a bit of bite. That's the recipe below.

Tangy tartar sauce

The great thing about tartar sauce, aside from its ability to elevate a fish stick into something edible, is its adaptability. You can add and subtract ingredients to suit your own individual taste. Personally, I like mine quite chunky, with a hint of sweetness and herbaceousness, and a bit of bite. That's the recipe below.

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Ingredients

5 minutes
  1. 1 cupmayonnaise
  2. 4sweet gherkins, chopped
  3. 2 tbspfresh dill fronds, chopped
  4. 1 tbspcapers, drained and roughly chopped
  5. 1 tspfresh tarragon, very finely minced
  6. 1 tsphoney
  7. 1 tsphot prepared horseradish
  8. 1/2small shallot, minced
  9. Zest of 1 lemon, grated
  10. Juice of 1/2 lemon

Cooking Instructions

5 minutes
  1. 1

    Combine all the ingredients in a bowl. Add a pinch of salt and stir well to combine. Cover and chill in the fridge for 30 minutes before using.

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Robert Gonzal
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Vancouver BC
Married dad of 1. Food fanatic. Chef's Table addict. The kitchen is my happy place.
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