Tartar Sauce

Name: Tartar Sauce
Total time: 40 min
Yield: 6
Ingredients: 1 cup mayonnaise; ⅓ cup pickle (dill, finely chopped and patted dry); 1 tbsp capers (rinsed and chopped); 2 tbsp shallots (finely minced); 1 tbsp lemon (juice); 2 tbsp parsley (flat leaf, chopped); 1 tsp mustard (Dijon); ¼ tsp black pepper (ground)

Soups & Sauces · European

8 ingredients · 40 minutes · 6 servings

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255kcal0.6g protein27.6g fat1.4g carbs~$0.38/ serving*

Contains egg · sometimes contains soy — check the label

Restrictions

ContainseggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (Mayonnaise)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

VegetarianPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 cup	mayonnaise
⅓ cup	pickle (dill, finely chopped and patted dry)
1 tbsp	capers (rinsed and chopped)
2 tbsp	shallots (finely minced)
1 tbsp	lemon (juice)
2 tbsp	parsley (flat leaf, chopped)
1 tsp	mustard (Dijon)
¼ tsp	black pepper (ground)

Optional

Not counted above. The dish works without them.

1 tbsp	dill (fresh, chopped)
⅓ cup	relish (sweet, in place of the dill pickle)
½ tsp	hot sauce
¼ tsp	salt

Steps

Mince6 min
pickle, capers and shallot cut fine and even
pickle + capers + shallot chopped small enough that no single spoonful is dominated by one of them. Cut fine rather than chunky: this is a sauce for coating, and large pieces separate out and sit at the bottom of the bowl
Season4 min
chopped pickle pressed between paper towels
the pickle dried before it goes in. Pickle carries a surprising amount of brine, and it keeps leaching for an hour — a sauce that was right when mixed and watery by dinner was not drained. The brine is worth tasting first, since it can go back in a teaspoon at a time if the sauce needs sharpening
Fold4 min
large bowl, mayonnaise first, everything folded in gently
mayonnaise + drained pickle + capers + shallot + lemon juice + mustard + parsley + pepper (+ dill, + hot sauce, + salt), turned through until evenly distributed. Fold rather than beat — mayonnaise is already an emulsion, and vigorous stirring thins it as the droplets are knocked together
Rest30 min
covered, refrigerated, at least 30 minutes
before serving. This is not a formality: raw shallot is harsh on contact and mellows as its sulphur compounds disperse into the fat, and the pickle and caper flavours need time to move out of the solids and through the sauce. Tasted immediately it reads as mayonnaise with things in it; after half an hour it reads as one sauce
Season2 min
cold, tasted on something fried if possible
to taste. Judge it against what it will be eaten with — alone it will seem too sharp, which is exactly what a rich fried thing needs. Add salt last, since capers, pickle and mustard all bring their own