2tbspCapers,finely diced (can roughly dice or keep whole if you wanted)
2tbsp finely dicedCornichons/Gherkins(see notes)
1 heaped tbspfinely dicedFresh Parsley
2tsp finely dicedFresh Dill
1Lemon,juice only (or to taste - see notes)
Instructions
Combine all of your ingredients in a small mixing bowl or pot and adjust to taste. See recipe notes for subs/suggestions!
Quick Demo
Notes
a) Lemon Juice - This is add a hit of acidity. Tartar sauce is classically paired with fish, so a good hit of lemon also compliments that too. If you don't have lemon juice you can sub white wine vinegar, or even the brine from the cornichons/gherkins. In all cases just start off with around 1tbsp and adjust accordingly. I usually use a whole lemon (approx 2 tbsp), but work to taste. Tartar is usually fairly tangy.b)Cornichons - These are small pickled cucumbers (about the size of your pinky). If you can't find them just use regular Gherkins. If you're in the US you're after Dill Pickles.c) Salt, Pepper & Sugar - I don't usually add salt because the capers are already quite salty, but you can add a pinch if you want. If you find the dip too acidic/salty just add a dash of white sugar to balance out the flavours. You can also add black or white pepper if you wish.d) Make Ahead - I highly recommend making this ahead of time and resting in the fridge until needed! This will help marry the flavours together. It'll last 4-7 days tightly covered in the fridge (longer at your discretion).e) Calories - one serving (8 in total)
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.