What's Eating Her | EVERYDAY RECIPES FOR REAL LIVES

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Mayo-Free Tartare Sauce and Salsa Verde

Sam Ferguson

Sauce, dips, dressing.

I am a self-confessed condiment queen! I just love a dollop and a dip!

I try to avoid the sugar-laden shop-bought varieties on the whole these days, having said that - life’s too short for complete deprivation so sometimes convenience will overrule, and that is OKAY!

My recipes are easy, and most of them are VERY easy. This definitely sits within the easy bracket but it does require a little time and effort - after all, it can never be as simple as opening a jar! The effort is worth it though; it’s delicious and it will enhance your fish and chips, I promise you.

I’ve made two sauces, a creamy mayo-free tartare sauce and a salsa verde with the same base ingredients. The first is the perfect accompaniment for fish and chips (of course), or a chunky fish finger sandwich and the latter works great with pan-fried white fish like sea bass or bream. I think It’s my favourite of the two! Actually, no. I can’t decide, they both have their place, which is why you need to try them both.

Chunky Tartare Sauce and Salsa Verde

PREP/COOK TIME - 10 MINS | DIFFICULTY RATING - EASY | SERVES - APPROX 4,6 | RECIPE TYPE - SAUCE/DIP

Ingredients

  • Capers

  • Cornichons or gherkins

  • Chopped fresh dill and parsley

  • 4 large cloves of garlic

  • Shallots

  • Dijon mustard

  • Lemon

  • Greek Yogurt

  • Seasoning

Instructions

  1. Chop capers, gherkins, shallots and herbs, and set aside.

    • Tartare - Mix together with yogurt, dijon mustard and lemon juice.

    • Salsa Verde - Mix the chopped ingredients with extra virgin olive oil and lemon juice.

  2. Add seasoning to taste.

My notes and tips

How chunky do you like it? Me, I like a chunk or two. Going smooth works well too, since photographing this one I’ve invested in a new mixer/chopper type thing and I tried making some Tartare sauce, I decided to go full power and made a completely smooth sauce, it was great. So chunky or smooth, it’s your choice.

Spring onions work really well in both sauces, give them a try. Red onion is also good, and as long as you don’t mind the purple hue (in the tartare) it’s delicious.

Don’t forget to pin it.