A classic cold sauce built on mayonnaise, with chopped gherkins, drained capers, diced shallot, and flat-leaf parsley stirred through, then sharpened with Dijon mustard and lemon juice. Rich, tangy, and flecked with green, it has a creamy body punctuated by the bite of the pickles and the brightness of the herbs — a well-balanced tartare sauce that holds its character without overwhelming whatever it accompanies.
30g
15g
1piece
10g
150g
1tsp
1tbsp
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 30g | — | — | |
| 2 | | 15g | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 10g | — | — | |
| 5 | | 150g | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tbsp | — | — | |
| 8 | 0.5tsp | — | — | ||
| 9 | | 0.25tsp | — | — |
Chop the gherkins into small, even pieces on the chopping board.
Gherkins · 30 g
Tip the chopped gherkins into the mixing bowl.
Chop the capers roughly on the chopping board.
Capers · 15 gAdd the chopped capers to the gherkins in the bowl.
Peel the small shallot (about 30 g), removing all papery skin.
Shallots · 1 pieceDice the peeled shallot into small, fine pieces.
Add the diced shallot to the gherkins and capers in the bowl.
Chop the flat-leaf parsley finely on the chopping board.
Flat-leaf parsley · 10 gAdd the chopped parsley to the gherkins, capers and shallot in the bowl.
Add the mayonnaise to the gherkins, capers, shallot and parsley in the bowl.
Mayonnaise · 150 gAdd the Dijon mustard to the sauce base.
Dijon mustard · 1 tspAdd the lemon juice to the sauce with mustard.
Lemon juice · 1 tbspStir everything together thoroughly until the sauce is evenly combined.
Taste first, as the mayonnaise, capers and gherkins are already salty, then add as much of the flaky sea salt as it needs.
Add ground black pepper to the seasoned tartare sauce.
Ground black pepper · 0.25 tspStir the sauce once more to distribute the seasoning evenly.
Transfer the tartare sauce into a serving bowl, ready to serve alongside your chosen dish.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 30 g | | Chop the gherkins into small, even pieces on the chopping board.⏱ 1 minResultChopped gherkins |
| 2 | Chopped gherkinsstep 1 | | Tip the chopped gherkins into the mixing bowl.⏱ 15sResultChopped gherkins |
| 3 | 15 g | | Chop the capers roughly on the chopping board.⏱ 1 minResultChopped capers |
| 4 | Chopped capersstep 3 | | Add the chopped capers to the gherkins in the bowl.⏱ 15sResultChopped gherkins and chopped capers |
| 5 | 1 piece | | Peel the small shallot (about 30 g), removing all papery skin.⏱ 30sResultPeeled Shallots |
| 6 | Peeled Shallotsstep 5 | | Dice the peeled shallot into small, fine pieces.⏱ 1 minResultDiced shallots |
| 7 | Diced shallotsstep 6 | | Add the diced shallot to the gherkins and capers in the bowl.⏱ 15sResultDiced shallots and chopped gherkins and chopped capers |
| 8 | 10 g | | Chop the flat-leaf parsley finely on the chopping board.⏱ 1 minResultChopped parsley |
| 9 | Chopped parsleystep 8 | | Add the chopped parsley to the gherkins, capers and shallot in the bowl.⏱ 15sResultChopped parsley and diced shallot mixture |
| 10 | 150 g | | Add the mayonnaise to the gherkins, capers, shallot and parsley in the bowl.⏱ 15sResultChopped parsley and diced shallot mixture |
| 11 | 1 tsp | | Add the Dijon mustard to the sauce base.⏱ 15sResultChopped parsley and diced shallot mixture |
| 12 | 1 tbsp | | Add the lemon juice to the sauce with mustard.⏱ 15sResultChopped parsley and diced shallot mixture |
| 13 | — | | Stir everything together thoroughly until the sauce is evenly combined.⏱ 1 minResultMixed sauce base |
| 14 | 0.5 tsp | | Taste first, as the mayonnaise, capers and gherkins are already salty, then add as much of the flaky sea salt as it needs.⏱ 15sResultMixed sauce base and flaky sea salt |
| 15 | 0.25 tsp | | Add ground black pepper to the seasoned tartare sauce.⏱ 15sResultMixed sauce base and flaky sea salt and ground black pepper |
| 16 | — | | Stir the sauce once more to distribute the seasoning evenly.⏱ 30sResultSeasoned tartare sauce |
| 17 | Seasoned tartare saucestep 16 | | Transfer the tartare sauce into a serving bowl, ready to serve alongside your chosen dish.⏱ 30sResultTartare Sauce |
| Total Time | 10 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 419kcal | |
| 1g | |
| 45g | |
| 7g | |
| 4g | |
| 2g | |
| 0.8g | |
| 1,192mg |
A classic cold sauce built on mayonnaise, with chopped gherkins, drained capers, diced shallot, and flat-leaf parsley stirred through, then sharpened with Dijon mustard and lemon juice. Rich, tangy, and flecked with green, it has a creamy body punctuated by the bite of the pickles and the brightness of the herbs — a well-balanced tartare sauce that holds its character without overwhelming whatever it accompanies.
What you’ll doYou will chop gherkins, capers, shallot and parsley finely. They are folded into mayonnaise and sharpened with lemon juice and seasoning.
