Tartare Sauce

Or, as it is sometimes spelled, Tartar Sauce. Why Tartare Sauce? I have no idea, but it seems to have been a French invention of the 19th Century, and may have some relationship to the Tatars, the people of the Steppes of Central Asia. Ideal with fried seafoods, it is very similar to Remoulade, and has endless variations. Try adding chopped olives, or dill, or spring onion, or coriander greens, or any of a number of possibilities to vary the diet. Meanwhile, the following is the very simple basic stuff.


¼ cup salad dressing.

2 tblsp finely chopped gherkins.

2 tblsp finely chopped capers.

Squeeze lemon juice.


Mix all the ingredients together in a small bowl, cover with cling film, and leave for at least an hour for the flavours to combine.

Yield: ¼ cup, just enough for fish and chips for two.

%d bloggers like this: