Tartar Sauce Recipe

This homemade tartar sauce recipe is so easy to make.

You will always be able to have the ingredients in your store cupboard.

It takes a couple of minutes to make and is ready to eat straight away. There's no need to let the flavors infuse.

You might like to chill it in the fridge for a while before serving. I normally store my mayo in the fridge anyway, so that makes it cold.

It is far superior to the stuff you can buy in shops which is just a whizzed up mix of unrecognisable ingredients - try this for a change and see if you prefer it to store bought. 

I got the recipe from a fish monger who was retiring. We were looking at buying some of his equipment from the shop that was closing and he gave me the recipe - it is so simple. He put it in jars and sold it an enormous profit!

You will need just these three simple ingredients.

• mayonnaise
• gherkins
• capers

They have an extremely good shelf life.

Use quantities to suit.

If you are making a quantity for 4 people for say fried fish or scampi, then use about 2 tablespoons of mayonnaise.

You can use shop bought or homemade.

It's not difficult to make mayonnaise

I have used one large gherkin and about a tablespoon of capers.

Drain them well, although the vinegar they are pickled in, adds a bit of sharpness to the finished sauce.

Chop both very finely.

As you can see from the photo, although they are finely chopped, they are still quite chunky.

A commercial recipe minces them so they are unrecognisable.

Mix the ingredients together to combine completely.

It's as easy as that to make tartar.

If you taste it and want to add some lemon juice or pepper, then do so, but I have never bothered.

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