Pickle and Caper Tartar Sauce
Inspired by techniques from NYT Cooking and Serious Eats.
Mayonnaise loaded with chopped dill pickles, shallot, capers, parsley and dill, lifted with lemon and a touch of mild mustard.
Always check the labels of the products you use.
Method
- 1
Chop finely. Finely chop the pickles, shallot, capers, parsley and dill. Small, even pieces spread through the sauce so no single bite is too sharp.
- 2
Stir together. Put the mayonnaise in the bowl and stir in the chopped ingredients, lemon juice, yellow mustard and pepper until evenly mixed.
- 3
Let it rest. Cover and chill for 20 min. The shallot loses its raw bite and the pickle tang spreads through the mayonnaise.
- 4
Taste and serve. Taste and add a few more drops of lemon if you want it sharper. Serve alongside fried or grilled fish with lemon wedges.
Storage
Keep in an airtight container in the fridge for up to 5 days. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- chopping board
- knife
- mixing bowl
- spoon
- airtight container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 106 kcal |
| Protein | 0.3 g |
| Carbohydrate | 0.9 g |
| of which sugars | 0.4 g |
| of which free sugars | 0.1 g |
| Fat | 11.3 g |
| of which saturates | 1.8 g |
| Fibre | 0.3 g |
| Salt | 0.48 g |
Protein per 100 kcal
0.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
