Tartar sauce

  • Preparation time: 5 minutes
  • Refrigeration time: 1 hour
  • Total time:


  • 225 ml/8 fl. oz mayonnaise
  • 2 tbsp. fresh parsley, finely chopped
  • 1 tbsp. gherkin, finely chopped
  • 1 tbsp. chopped capers, finely chopped
  • 1 tbsp. lemon juice
  • 1 garlic clove, minced
  • Salt & pepper, to season
Tartar sauce

Tartar, or Tartare (British) sauce is a creamy white sauce made from mayonnaise and lemon juice. The other ingredients do vary but; gherkins, capers, shallots, onion, and chives are all common. So feel free to experiment a little with your inclusions, but remember it will need something to give it a kick, and here I suggest garlic, but a few drops of tabasco or Worcester sauce can be used instead.

Tartar sauce is commonly served alongside seafood, but its original use was as an accompaniment for steak.

Making tartar sauce is really easy, it only takes a few minutes to prepare – and it tastes much better fresh, than from a jar – but remember to refrigerate the result, so the flavours can fuse properly.


  1. Chop all of the ingredients, I prefer chopping them quite finely, but it's a matter of personal taste. Do make sure you mince the garlic though; chunky pieces of garlic will not complement much!
  2. In a small bowl, combine all the ingredients with the mayonnaise, and lemon juice.
  3. Season to taste with the salt and pepper.
  4. Refrigerate before serving – fit will need at least an hour, but it will keep fresh for about a week.
  5. Serve the tartar sauce alongside some good seafood – fried, and battered white fish works well.
Tartar sauce gets its name from the French sauce tartare, which originates from a condiment used by the Tartars of Eastern Europe.

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