Sauces
French
FrenchTartare Sauce
The classic tangy mayonnaise-based sauce for fish and chips. Basic stirs capers and gherkins through shop-bought mayo, Better builds a proper sauce with shallot and herbs, and Ultimate whisks a fresh egg-yolk mayonnaise from scratch with cornichons and tarragon.
Vegetarian
Gluten-free
Nut-free
Better version
Made properly with shallot, mustard and fresh herbs for a brighter, more rounded sauce.
Per serving£0.60
Total cost£2.40
Time12 min
Ingredients for 4
- 180 g mayonnaise , good quality
- 1 shallot , finely diced
- 3 tbsp cornichons , finely chopped
- 1 tbsp capers , chopped
- 1 tsp dijon mustard
- 2 tbsp fresh parsley , chopped
- 1 tbsp fresh chives , snipped
- 1 tbsp lemon juice
- sea salt , to taste
Method
- Soak the diced shallot in the lemon juice for five minutes to soften its bite.
- In a bowl, combine the mayonnaise and dijon mustard.
- Stir in the cornichons, capers, parsley, chives and the soaked shallot with its lemon.
- Season with salt to taste and rest in the fridge for ten minutes before serving.
Equipment
- bowl
- spoon
- knife
The three ways, side by side
Budget
Shop-bought mayonnaise stirred through with capers and gherkins in five minutes.
Better
Made properly with shallot, mustard and fresh herbs for a brighter, more rounded sauce.
Ultimate
A from-scratch egg-yolk mayonnaise whisked by hand, finished with cornichons, tarragon and a splash of white wine vinegar.