📝 About This Recipe
Elevate your seafood from simple to sublime with this quintessential French-inspired tartar sauce. This isn't your average bottled condiment; it is a sophisticated emulsion of creamy mayonnaise, piquant cornichons, and bright aromatics that offers a perfect balance of acidity and crunch. Its rich texture and herbaceous finish make it the definitive companion for everything from crispy fish and chips to elegant crab cakes.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality, preferably avocado oil or classic egg-yolk based)
- 1 teaspoon Dijon Mustard (for a sharp, vinegary kick)
The Crunch & Acid
- 3 tablespoons Cornichons (very finely minced)
- 1 tablespoon Non-pareil Capers (drained, rinsed, and roughly chopped)
- 1 small Shallot (finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Worcestershire Sauce (for depth of umami)
Fresh Herbs & Seasoning
- 1 tablespoon Fresh Dill (finely chopped)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Fresh Chives (thinly sliced)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
- 1 pinch Smoked Paprika (optional, for a subtle hint of color)
👨🍳 Instructions
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1
Begin by prepping your aromatics. Mince the shallot as finely as possible to ensure its flavor permeates the sauce without adding a harsh raw bite.
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2
Finely dice the cornichons. You want small, uniform pieces that provide a consistent crunch in every spoonful.
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3
Roughly chop the capers. Leaving some slightly larger pieces provides delightful bursts of saltiness.
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4
Strip the dill and parsley leaves from their stems and chop them finely. Ensure your herbs are completely dry before chopping to prevent them from bruising or turning into a paste.
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5
In a medium-sized glass mixing bowl, add 1 cup of high-quality mayonnaise.
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6
Whisk in the Dijon mustard and Worcestershire sauce until the base is smooth and pale yellow.
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7
Fold in the minced cornichons, chopped capers, and shallots using a rubber spatula.
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8
Add the fresh lemon juice and the lemon zest. The zest contains essential oils that provide a brighter citrus aroma than the juice alone.
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9
Gently stir in the fresh dill, parsley, and chives until the herbs are evenly distributed throughout the cream.
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10
Season with kosher salt and freshly cracked black pepper. Add a tiny pinch of smoked paprika if you desire a very subtle warmth.
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11
Taste the sauce. If it is too rich, add a few more drops of lemon juice. If it is too tart, a tiny pinch of sugar can balance the acidity.
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12
Transfer the sauce to an airtight container or a glass jar.
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13
Cover and refrigerate for at least 30 minutes before serving. This 'resting' period is crucial as it allows the flavors of the shallots and herbs to marry with the mayonnaise.
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14
Give the sauce a final stir before serving to redistribute any settled juices.
💡 Chef's Tips
For the best texture, hand-chop all ingredients rather than using a food processor, which can make the sauce watery. If you don't have cornichons, use high-quality dill pickles, but avoid 'bread and butter' pickles as they are too sweet. To make it even richer, substitute 2 tablespoons of the mayonnaise with Greek yogurt or sour cream. Always use fresh herbs; dried herbs lack the vibrant green color and the punchy aromatic profile needed for a cold sauce. Store in the refrigerator for up to 5 days, but note that the flavor of the shallots will become more pronounced over time.
🍽️ Serving Suggestions
Serve alongside classic beer-battered cod and thick-cut triple-cooked chips. Use as a gourmet dipping sauce for crispy fried calamari or panko-breaded shrimp. Slather onto a toasted brioche bun for a premium fried chicken or fish fillet sandwich. Pairs beautifully with a crisp, chilled Sauvignon Blanc or a sharp, citrusy Pale Ale. Dollop onto pan-seared salmon or roasted asparagus for a bright, creamy finish.