Tangy and Tasty, this Tartare Sauce is quick and easy to whip up, and will soon be a favourite condiment in your home too.
Whether spelt as Tartar or Tartare, this is a favourite condiment in many parts of the world. Made from Mayonnaise, mixed with pickled Gherkins and/or capers, sometimes including other salad vegetables, lemon juice and fresh herbs are what bring this condiment to be oh so tasty. Tartare sauce is most often paired with seafood dishes, but is just as delicious served with almost any other meat or vegetable.
This Tangy and Tasty Tartare sauce is a firm favourite in my home, and proved to be a lifesaver during our Covid-19 Hard-lockdown. My habibi and I LOVE the crumbed mushrooms with Tartare sauce that we enjoy at Spur Steak Ranches, our local steak house, and not being able to have some during lockdown was tough! So one day, when the craving got the better of me, I decided to whip us up some crumbed mushrooms, and, naturally, our preferred dip, this Tangy and Tasty Tartare Sauce. Craving satisfied, and A couple pictures that where blog worthy, is a definite win-win in my books.
I do add a little secret dash of Worcestershire Sauce (Worster Sauce), that adds a wee bit of colour to the end product, as well as elevates the tartare sauce flavour profile altogether. This is best made ahead and refrigerated before serving, allowing for the flavours to develop and for the chopped pickles/vegetables to soften a little.
Go on, you know you want to try this!
Get out those Whisks and let’s get whisking!
Love Marriam
Tangy and Tasty Tartare Sauce
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
1/2 Cup Mayonnaise
1/2 Cup Plain Yoghurt
2 Small/MediumGherkins, (finely Chopped or grated)
1 Tablespoon Onion (finely chopped or grated)
2 Tablespoon Carrot (finely chopped or grated)
1/2 teaspoon Dijon Mustard
1 Tablespoon Freshly chopped Parsley/Dill
2 Tablespoon Lemon Juice
1 Tablespoon Olive Oil/Vegetable Oil
1 teaspoon Sugar
Salt and Cracked Black Pepper to season
Small Dash of Worcestershire Sauce (Worster sauce)
~ Add all ingredients to a mixing bowl
~ Whisk well until combined
~ Adjust salt and pepper seasoning
~ If the tartare sauce is too thick, Use a little of the gherkin pickle brine or water, to loosen the texture.
~ Keep refrigerated for at least 30 minutes before serving. Can be made a day ahead, before use.
~ ENJOY served as a dip/condiment with seafood, or vegetable and other meat dishes.
NOTES by Foodeva Marsay
** You may leave out the dijon mustard and Worster Sauce, but they do take a regular this sauce to new heights.
** I used a medium fat Yoghurt, Any other fat content varieties can be used as well. The thicker the yoghurt, remember you may need more water to further loosen up the sauce.
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Looking to try this tartare sauce with fish? then give these recipes a try too..
TRADITIONAL SOUTH AFRICAN BATTERED FISH : https://marriamsayed.com/2017/07/12/traditional-south-african-battered-fish/
PAN FRIED MASALA FISH: https://marriamsayed.com/2020/04/09/pan-fried-masala-fish/
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