Classic Tartar Sauce
This sauce relies on the texture contrast between a smooth base and the sharp crunch of the inclusions. It needs to rest in the refrigerator for at least an hour so the brine from the pickles and capers permeates the mayonnaise.
Dry your inclusions well.
Excess liquid from the pickles or capers will break the consistency of the mayonnaise, turning a thick sauce into a thin, weeping puddle.
- small mixing bowl
- silicone spatula
- sharp chef's knife
- paper towels
What goes in.
- 1 cuphigh-quality mayonnaise
- 3 tbspcornichons or dill pickles, finely minced
- 1 tbspcapers, drained and roughly chopped
- 1 tspfresh lemon juice
- 1 tspfresh dill, minced
- 1/2 tspDijon mustard
- to tasteblack pepper, freshly cracked
Controlled Chopping
Use a sharp knife to mince the pickles and capers consistently. If the pieces are too large, they will dominate the palate; if they are too small, you lose the necessary texture that separates this from a flavored mayonnaise.
The method.
Prepare the aromatics
Mince the pickles and capers on a dry cutting board. Gather them in a clean paper towel and squeeze gently to remove excess brine.
Combine the base
In a medium bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until the mixture is uniform.
Fold in the solids
Add the prepared pickles, capers, and dill. Use a spatula to fold the ingredients together using circular strokes until they are evenly distributed.
Season and chill
Add black pepper. Cover the bowl and refrigerate for at least 60 minutes to allow the flavors to marry.
Other turns to take.
Herbed
Add one tablespoon of finely chopped fresh parsley or chives for a brighter, more verdant profile.
Spiced
Fold in a half-teaspoon of hot sauce or a pinch of cayenne pepper to add a lingering heat.
When it doesn't go to plan.
Use a real-egg mayonnaise for the best mouthfeel; avoid low-fat or whipped varieties which thin out significantly when exposed to acid.
If the sauce is too thick after chilling, add a half-teaspoon of lemon juice or pickle brine to loosen it.
Taste the sauce with a piece of what you intend to serve it with, as the salt content in commercial pickles varies wildly.
The ones that keep coming up.
Can I use sweet pickles?
You can, but it will change the profile of the sauce significantly toward a southern-style remoulade. Traditional tartar sauce is sour and salty, not sweet.
How long will this keep?
It will hold its quality in an airtight container in the refrigerator for up to three days.
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