Tartare Sauce

Preparation info

  • Difficulty


Appears in

The Food I Love

By Neil Perry

Published 2005

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Home-made tartare sauce is a revelation. If you serve it with fried fish and chips that you have made yourself, you will be in heaven. But don’t just limit it to seafood; it is wonderful on roasted and barbecued poultry as well. Add 1 tablespoon finely chopped cornichons, 2 teaspoons well rinsed and finely chopped salted baby capers, 2 finely chopped anchovies and 2 tablespoons roughly chopped flat-leaf (Italian) parsley to 250 ml (9 fl oz/1 cup) classic mayonnaise. Check the seasoning. Makes about 300 ml (10½ fl oz)