Tartare Sauce
A delicious sauce to serve with fish
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.