Damn Good Tartare Sauce
I like tartare sauce; I always have. I eat it with fish and seafood, but for the ultimate treat, with steak tartare.
Most recipes, including this one, are based on the classic combination of mayonnaise and finely chopped ingredients. My variation is to use the capers whole and coarsely chop everything else. Warning; do not substitute relish for pickled cucumber. This is not a family secret recipe handed down over generations. I dreamed it up and whipped it up for the first time about ten years ago. It is named after my initial reaction to my first taste.
- 45 g (3 tbsp) Whole capers
- 45 g (3 tbsp) Red onion
- 45 g (3 tbsp) Pickled cucumber or dill pickle
- 30 g (2 tbsp) Parsley
- 75 g (5 tbsp) Mayonnaise
Coarsely chop the onion, cucumber and parsley so that the pieces are about the size of a caper. Mix all ingredients and chill in a refrigerator for a few hours, preferably overnight. Keep cool at all times, that applies to both you and the sauce. Serves one (if you’re fast.)
Did I mention that if you substitute relish for pickled cucumber a bolt of lightning will vaporise your barbecue?