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Tartare sauce

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This sauce is a traditional accompaniment to fish dishes. It is thick, tangy and has a bit of a crunch. It can be prepared in advance as it keeps for 2 days in the fridge.
This sauce is a traditional accompaniment to fish dishes. It is thick, tangy and has a bit of a crunch. It can be prepared in advance as it keeps for 2 days in the fridge.
  • Serves: 3-4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe A traditional accompaniment to fish dishes, make your own tartare sauce at home with this simple recipe - which produces a deliciously thick and tangy sauce. Mayo, capers and cornichons make up the bulk of flavour in this recipe. The mayo gives this sauce it's creamy texutre and the capers give it a peppery, fishy bite. This dish is classically served with fish, chips and mushy peas. Tartare sauce is best served the day it's made but can keep in the fridge covered with clingfilm for about 2 days.

Ingredients

  • 4 tbsp mayonnaise
  • 1 level tbsp capers, drained and chopped
  • 3-4 cornichons, chopped (gherkins)
  • 1 spring onion, finely chopped
  • 1 level tbsp chopped fresh parsley or tarragon
  • Salt and ground black pepper

As a variation, you can stir in some chopped, hard-boiled egg into the sauce.

Method

  1. Mix together all the ingredients and keep chilled until serving.
  2. The tartare sauce is best eaten on the day itís made, but may be kept for up to 2 days in the fridge in a covered bowl. Stir well before serving.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 106(kcal)
  • Fat 11.0g
  • Saturates 2.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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