Homemade Tartare Sauce

This homemade tartare sauce recipe is so quick and easy to prepare and tastes a million times better than the gloopy tubs of tartare offered at fish and chip shops.

We’ve added some ground lemon myrtle to the recipe to enhance the lemon flavours that pair so well with fish and seafood. Serve this sauce with fish and chips, calamari, grilled fish, salmon patties, freshly cooked prawns, or a fish burger. The options are endless!

I like to use Kewpie mayonnaise, a creamy Japanese mayonnaise that is quite neutral in flavour. It is readily available in most supermarkets in the Asian/International foods section. Here’s a link to an interesting article about why Kewpie is the go-to mayonnaise for foodies.

The homemade tartare sauce will keep in a sealed container in the fridge for up to 5 days.

Tartare Sauce

A delicious sauce to serve with fish

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Prep Time 10 minutes mins

Course Side Dish

Servings 1 cup

Ingredients

  

• 125g natural yoghurt
• 50g mayonnaise, I prefer Kewpie
• 1 tsp finely grated lemon zest
• 1/4 tsp ground lemon myrtle optional
• 1 tbsp capers, chopped
• 1 handful parsley leaves, finely chopped
• 15 ml lemon juice
• 1/2 tsp salt, or to taste
• a few grindings of black pepper

Instructions

 

• Combine all ingredients in a bowl and mix well. Taste and adjust seasoning, salt/pepper/lemon juice, to suit.
• Place any leftover sauce in a sealed container in the fridge for up to 5 days.

Notes

Kewpie mayonnaise is a creamy Japanese mayonnaise that is quite neutral in flavour.

The ground lemon myrtle is a lovely addition to the sauce as it accentuates the lemon flavour. However, omit if you don't have it on hand.