Tasty Tartare Sauce – Concept
Tasty Tartare Sauce – Concept
Course: Recipes, MainWhen we’re at the coast we just love to slather everything in delicious tartare sauce. And it’s become a speciality of Wiz to challenge himself to make the perfect tartare sauce. So every day we get a slightly different version, but I’m going to put this in not so much as a recipe, but as a concept – as a way of throwing together something scrumptious, light, and perfectly suited to the warm breezes of the Indian Ocean.
We had it with almost every meal, and at the end discovered that it was an excellent pairing with an apple, fennel and dill salad. Slice the apple and fennel as thinly as possible, and combine with dill and mint. Then mix in the tartare sauce and it’s simply a perfect match. I’m not going to even put rough quantities here, because I want you to get in the kitchen and experiment. Dip your finger greedily into the mix as often as possible to see if you’ve got the balance right, and don’t give up until you do!
INGREDIENTS
Cucumber – chopped into large-ish chunks
Gherkins – chopped into small chunks
Capers
The vinegar from your capers and / or gherkins or a little apple cider vinegar
Lots of dill, mint, parsley, chives – whatever you have on hand
Yoghurt
Mayonnaise
Lemon juice
Salt and pepper
Directions
- Start by combining half yoghurt to half mayonnaise. Add in lots of cucumber (we like chunks as it gives real texture to the sauce), gherkins, capers, and some of the vinegar too.
Whip it all up. - Add in a bit of salt and pepper, some lemon juice, and taste for seasoning.
- Then add your herbs. Ideally, let it sit for at least an hour so that some of those herby flavours spread through the sauce.
Shop the Ingredients