Tangy Tartar Sauce
This Tangy Tartar Sauce is bright, briny, and perfect for seafood lovers who don’t like sweet sauces. Made with cornichons, capers, herbs, and mustard, with only 15 minutes of prep!
Servings: 8 servings (2 tablespoons)
Ingredients
- ¾ to 1 cup mayonnaise (I use Duke's or Hellmann's, see note)
- 2 tablespoons minced cornichons , drained
- 1 tablespoon roughly-chopped brined non-pareil capers , drained
- 1 tablespoon minced shallot
- 1 teaspoon whole grain mustard (I use Maille Old Style)
- ½ teaspoon smooth Dijon mustard (I use Maille or Fallot)
- 1 tablespoon finely chopped fresh flat-leaf parsley
- ½ tablespoon finely chopped fresh dill fronds
- ½ to 1 teaspoon fresh lemon juice , plus additional to taste (see note)
- kosher or sea salt and freshly-ground black pepper , to taste (see note)
Instructions
- In a medium bowl, whisk together the mayonnaise, cornichons, capers, shallot, both mustards, and 1/2 to 1 teaspoon of lemon juice. Season with a few grinds of black pepper.
- Cover and refrigerate for at least 1 hour to let the flavors meld. After resting, taste and adjust with more lemon juice, salt, or pepper as needed.
- Store tightly covered in the refrigerator for up to 5 to 7 days. For best flavor, let the sauce rest overnight. Stir well before serving with your favorite seafood dishes.
Notes
Mayonnaise: Start with 3/4 cup. After the sauce has rested, if the flavor is too strong or you prefer less texture, stir in up to 1/4 cup more to mellow it out and smooth the consistency.
Lemon Juice: The amount you’ll need depends on your preferences and the brands of mayonnaise, mustard, and cornichons you’re using—some are naturally more tart than others. A good tartar sauce should have a noticeable pucker, but it shouldn't be overpowering. Start with 1/2 to 1 teaspoon, let the sauce rest for an hour, then add more to taste, up to a tablespoon total.
Herbs: Feel free to swap out the parsley and dill for other soft herbs. Tarragon, chives, chervil, or a mix of your favorites all work well and can give the sauce a different flavor profile.
Salt: I usually don’t need to add any since cornichons and capers are salty. That said, taste after resting and add a small pinch of kosher or sea salt if needed.
Too Tart? If the sauce tastes overly sharp, you can also stir in a small pinch of sugar to balance the acidity. Keep in mind it will taste more assertive on its own than it will alongside seafood or potatoes.
Nutrition
Serving: 2tablespoons | Calories: 145kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 217mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
