Chilli Tartare

Name: Chilli Tartare
Yield: Makes 300 ml
Ingredients: ½ teaspoon Tabasco sauce, or 1 green chilli, finely chopped; ½ teaspoon Tabasco sauce, or 1 green chilli, finely chopped; salt and freshly cracked black pepper; 1 tablespoon sesame oil; 2 spring onions, finely chopped; 1 small red onion, finely chopped; 2 tablespoons chopped coriander leaves; 1 teaspoon superfine capers, rinsed and coarsely chopped; grated zest and juice of ½ lemon; salt and freshly cracked black pepper; 150 ml mayonnaise; 3 tablespoons chopped sweet dill-pickled cucumber

Preparation info

Makes
300 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This is PG’s take on a classic mayonnaise-based sauce, with a little heat added to the traditional version. Serve as you would for usual tartare, with fried fish and chips, or with seafood.

Ingredients

150 ml mayonnaise
3 tablespoons chopped sweet dill-pickled cucumber

Sauce
Gluten-free
Vegetarian

Method

Put the mayonnaise in a non-reactive bowl. Add the remaining ingredients, except the lemon zest and juice, then cover and refrigerate for at least 1 hour.
Add the lemon zest and juice, and adjust the seasoning. The sauce will keep, in a sealed container, for up to 2 days in the fridge.