Ingredients:

  • 1 cup (240 g) full-fat Mayonnaise
  • 1 teaspoon Dijon Mustard
  • 1 Tablespoon Fresh Lemon Juice
  • ¼ cup (45 g) finely minced Cornichons or small Gherkins
  • 1 Tablespoon (15 g) finely minced Capers (brined, rinsed)
  • 1 Tablespoon (5 g) finely chopped Fresh Flat-Leaf Parsley
  • 1 teaspoon (5 g) finely minced Shallot (or white part of a spring onion)
  • ¼ teaspoon Sea Salt (or to taste)
  • ¼ teaspoon Black Pepper, freshly ground (or to taste)
  • Pinch (⅛ teaspoon) Granulated Sugar

Instructions:

  1. Prepare the Solids: Thoroughly drain and pat dry the cornichons/gherkins and capers. Finely mince the gherkins, capers, fresh parsley, and shallot. Aim for a fine, uniform chop.
  2. Combine the Base: In a mixing bowl, combine the mayonnaise, Dijon mustard, and fresh lemon juice. Gently whisk these ingredients together until uniform.
  3. Fold in the Flavour Elements: Add the minced gherkins, capers, parsley, and shallot to the mayonnaise base. Use a rubber spatula to gently fold the ingredients into the base, avoiding overmixing.
  4. Season and Chill: Add the salt, freshly ground black pepper, and the pinch of sugar. Taste and adjust seasoning. Cover and refrigerate the Tartar Sauce for a minimum of 30 minutes. This chilling period allows the flavors to properly meld.