Tartar sauce
I love tartar sauce and it's the perfect accompaniment to breaded or battered fish including my tasty panko cod goujons.
It doesn't take that long to make and is so much better than the stuff in a jar! It's also great for stirring into a fish cake mixture, as it elevates the flavour - and then you can have some of the side too!
This tartar sauce is quite tart, but if you like your tartar sauce more creamy than tangy, just adjust the Dijon to taste.
125 ml mayonnaise
2 tablespoons of Dijon mustard
1 rounded tablespoon of creamed horseradish
1 shallot
1 tablespoon of flat leaf parsley
1 rounded tablespoon of capers (in brine not salted)
4 cornichons
- Finely dice the shallot.
- Finely chop a handful of flat leaf parsley.
- Roughly chop the capers and cornichons.
- Mix together the mayonnaise, Dijon mustard and creamed horseradish and then stir in the shallot, parsley, capers and cornichons.
- Place in the fridge until ready to serve.
