I love tartare sauce. Actually, half the reason I get fish & chips is for the tartare sauce. But I’ve grown sick of the disgusting green stuff that you get in jars.
Luckily, one of the things I learned to make in New Zealand was tartare sauce from scratch, The basics, I was told, is as follows:
- Fine mince parsley, a bit of white onion, and some pickles (proportions to taste, but roughly 1:1:1).
- Mix with salad dressing – I haven’t yet found the North American version of this: It’s a white cream savoury emulsion, but it’s not Miracle Whip or mayonnaise, which are a bit overly tasty. “Salad Dressing” is blander and much more versatile.
And there you have it. Real tartare sauce that doesn’t look like mouldy green gunge. […]