Summary: Proper homemade tartare sauce – mayonnaise, capers, gherkins, shallots, parsley and lemon. Sharp, creamy and essential with fish and chips. Makes 6 portions. Prep 10 min, no cooking.
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Categories: Sauces and Dips, British Cuisine
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Quick Overview
- Dish: Homemade Tartare Sauce
- Categories: Sauces and Dips, British Cuisine
- Cuisine: British
- Main ingredient: Mayonnaise, capers, gherkins (all 200 g total)
- Guide: French Fries: The Complete Guide
- Total time: 10 minutes (10 min prep + 0 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 50 g)
- Key technique: No-cook cold sauce assembly
- Preparation types: No-cook
- Dietary info & allergens: Egg (mayonnaise), mustard
- Suitable for: Fish and chips, fried fish, seafood, roast vegetables
- Nutrition (per 1 portion): 180 kcal, Protein: 1 g, Fat: 19 g, Carbs: 2 g
- Storage: Fridge 5 days, not suitable for freezing
- Pairing: Lager, dry white wine, sparkling water
- In short: Sharp, creamy, and packed with capers and gherkins – the proper British seaside accompaniment.
- Last updated: 14 September 2026
WAGUU says: “A good tartare sauce needs bite. Chop the capers and gherkins by hand – a food processor turns them to mush.”
Key Facts
| Prep time: | 10 minutes |
| Cook time: | None |
| Temperature: | N/A |
| Servings: | 6 |
At a Glance
Cold, creamy tartare sauce packed with chopped capers, gherkins, shallots, parsley and lemon. Sharp, salty and bright. The proper British seaside accompaniment to fish and chips, or any fried fish. Takes ten minutes and every minute of it is worth it.
Ingredients
Base servings: 6 • Portion weight: 50 g
| Ingredient | Amount | Quality |
|---|---|---|
| Mayonnaise | 200 g | Good quality, full fat |
| Capers | 30 g | In brine, drained and chopped |
| Gherkins | 40 g | Chopped finely |
| Shallot | 1 piece | Very finely chopped |
| Flat-leaf parsley | 10 g | Fresh, finely chopped |
| Lemon | 0.5 piece | Juice only |
| Dijon mustard | 1 tsp | Optional, for depth |
| Fine sea salt | 0.25 tsp | Plus more to taste |
| Freshly ground black pepper | 0.25 tsp | Fine ground |
Why You Will Love This Recipe
- Better than shop-bought: Sharper, fresher and free from preservatives and sugar.
- Ten minutes from start to finish: No cooking, no waiting.
- Massively versatile: Not just for fish – works with roast vegetables, cold meats and fried chicken.
Guaranteed success: Chop the capers and gherkins by hand. A food processor turns them into a paste and the sauce loses its character.
Recipe Overview
Prep: 10 min | Cook: 0 min | Difficulty: Easy | Servings: 6 | Type: Sauce | Origin: British
Detailed Method
Overall progress: 0 % done
Phase 1: Chop – 6 min
Equipment: Chopping board, sharp knife
1. Drain the capers and chop them finely. Chop the gherkins to a similar size. Peel and very finely chop the shallot. Finely chop the parsley.
VKB: All ingredients roughly the same small dice – capers and gherkins still have texture.
Phase 2: Mix – 3 min
Equipment: Mixing bowl, spoon
2. Put the mayonnaise in a bowl. Add the mustard, lemon juice, chopped capers, gherkins, shallot and parsley. Mix well. Season with salt and pepper.
VKB: The sauce is evenly mixed with visible flecks of green and pale gherkin throughout.
Phase 3: Rest and Serve – 5 min
Equipment: Cling film, small serving bowl
3. Cover the bowl and rest in the fridge for at least 5 minutes for the flavours to blend. Taste and adjust seasoning. Serve cold.
VKB: Sauce is cold, thick and glossy, with a good balance of sharpness and saltiness.
Required Equipment
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Chopping board | Large plastic board | Wooden board | Wood stains from capers |
| Sharp knife | 20 cm chef’s knife | Small paring knife | Blunt knife = bruising the capers |
| Mixing bowl | Medium | Any bowl | None |
Shopping List
Nutritional Profile
Values per 1 portion (without side). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 360 kcal | 180 kcal | 1080 kcal |
| Fat | 38 g | 19 g | 114 g |
| of which saturated | 5 g | 2.5 g | 15 g |
| Carbohydrates | 4 g | 2 g | 12 g |
| of which sugars | 2 g | 1 g | 6 g |
| Protein | 2 g | 1 g | 6 g |
| Salt | 1.5 g | 0.75 g | 4.5 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Chop the capers and gherkins by hand. A food processor will turn them to paste.
- Tip 2: Add the lemon juice last, then taste. Acid levels vary depending on the capers and gherkins.
- Tip 3: If you want a lighter sauce, mix two parts mayonnaise with one part Greek yoghurt.
- Tip 4: A teaspoon of Dijon mustard adds depth without making the sauce taste mustardy.
Food Science
Tartare sauce is an emulsion of oil, egg yolk and acid, with chopped aromatics added. The mayonnaise base provides richness and fat, while the capers and gherkins bring sharpness, salt and crunch. The lemon juice adds citric acid, which cuts through the fat and lifts the whole sauce. The shallot brings a mild allium note, and the parsley adds freshness. Resting the sauce in the fridge allows the flavours to meld and the shallot to soften slightly.
Fine Dining – Professional Techniques
- Plate composition: Serve in a small ramekin alongside a plate of fish and chips.
- Textural contrasts: Add a few capers left whole for texture.
- Temperature contrast: Serve very cold, straight from the fridge.
- Aromatic additions: A few tiny parsley leaves on top.
Sensory Radar
- Appearance: Creamy pale sauce flecked with green and pale gherkin.
- Aroma: Sharp lemon, briny capers, faint mustard.
- Taste: Creamy, sharp, salty, with a clean lemon finish.
- Texture: Silky sauce with small pieces of caper and gherkin.
Pairing
- BEER: Crisp lager or a British pale ale.
- WINE: Dry white – Muscadet or Picpoul de Pinet.
- SOFT DRINK: Sparkling water with lemon.
Other Preparation Variations
- Lighter version: Replace half the mayonnaise with Greek yoghurt.
- Extra sharp version: Add a teaspoon of horseradish sauce.
Allergens and Dietary Information
Contains: Egg (mayonnaise), mustard • Gluten: Check the mayonnaise – some brands contain gluten • Not suitable for: Vegans, egg allergy
Suitable For
Fish and chips, fried fish, seafood, roast vegetables, cold meats, fried chicken.
Substitution Guide
- Mayonnaise: Half mayonnaise, half Greek yoghurt for a lighter version
- Capers: Chopped cornichons or extra gherkins
- Gherkins: Chopped pickled cucumbers or cornichons
- Shallot: Red onion, very finely chopped
- Flat-leaf parsley: Dill or chives
FAQ
How long does it keep?
Up to 5 days in the fridge in a sealed container. Stir before serving.
Can I make it in a food processor?
You can, but the capers and gherkins will lose their texture. Hand-chopping gives a much better result.
Can I use salad cream instead of mayonnaise?
You can, but the result will be sweeter and thinner. Real mayonnaise gives a richer, more traditional tartare sauce.
Why is my tartare sauce watery?
The capers and gherkins were not drained properly. Drain them well before chopping.
WAGUU Petr’s Advice: Cooking for 6 or More?
6-8 people: Double the recipe – tartare sauce disappears fast. 10+ people: Make it a day ahead – the flavour improves overnight.
Sides and Serving
- French Fries: The Complete Guide – The perfect partner for fish and chips (not part of the recipe)
- Ripe Tomato Ketchup – Homemade ketchup from ripe tomatoes (not part of the recipe)
Serving: Serve very cold in a small bowl alongside fish and chips, fried fish or seafood.
Storage and Reheating
Fridge: 5 days • Freezer: Not suitable for freezing • Reheating: Serve cold. Do not heat.
Other Recipe Variations
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Why WAGUU?
WAGUU recipes are checked for accuracy of ingredients, method and nutritional values.
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Most Common Mistakes
- Using a food processor – turns the capers and gherkins to paste.
- Not draining the capers – makes the sauce watery.
- Underseasoning – tartare sauce needs a good pinch of salt to bring out the flavours.
- Skipping the rest – the flavours need 5 minutes to blend.