Tartar sauce

Tartar sauce
Tartar sauce, or Tartare (British) sauce is a creamy white sauce made from mayonnaise, diced pickles or pickle relish, and diced onions or chives.
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. Tartar sauce should be stored in the refrigerator and used within a few days of being made to ensure freshness.
In addition to being used as a condiment, tartar sauce can also be used as a base for other sauces, such as rémoulade and cocktail sauce.
Prep Time 5 minutes
Refrigeration time 1 hour
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine French
Servings 4


  • 225 ml mayonnaise
  • 2 tbsp fresh parsley (finely chopped)
  • 1 tbsp gherkin (finely chopped)
  • 1 tbsp capers (finely chopped)
  • 1 tbsp lemon juice
  • 1 garlic clove (minced)
  • salt & pepper (to season)


  • 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!
  • In a small bowl, combine all the ingredients with the mayonnaise, and lemon juice.
  • Season to taste with the salt and pepper.
  • Refrigerate before serving – fit will need at least an hour, but it will keep fresh for about a week.
  • 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.