When it comes to Tartar sauce, you don’t want to get too hung up on blending eggs and oils and making this tasty condiment from scratch, especially when the TV and slippers are calling Corrie at you. My Tartar needs nothing more than a top quality jar of mayo, a few fridge mainstays, and, a secret twist ingredient of tangy pickled onions;
- 5 small pickled onions, sliced and diced
- 1 Tsp capers, chopped
- 4 small cornichons, sliced and diced
- 3 heaped Tbsp top quality Mayo
- 1 Tsp mustard
- Juice of half a lemon
- 1 Tsp finely chopped parsley
- 1 Tsp finely chopped Dill (optional)
- Splash white wine vinegar (to taste)
- Salt and white pepper (to taste)
Place all of the ingredients into a mixing bowl and mix together thoroughly with a spoon, season to taste with vinegar, salt and white pepper (don’t go wild you can always add but you can’t take away).
I like to serve Tartar sauce with freshly baked fish goujons but these days you can buy cracking whole tail langoustine Scampi from the supermarket, if you keep a bag in the freezer then they can cook as you prepare the sauce and you’ll have your feet up in no time.