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Tartare sauce with pickles and mayonnaise classic

Classic Tartar Sauce with Pickles and Mayonnaise

A traditional mayonnaise-based tartar sauce! This classic tartar sauce is great with toast and potatoes - as a dip or even on its own. It couldn't be easier to make, with ingredients you can find anywhere.

Natalia Tsybulskaya

Recipe author

Tartare sauce with pickles and mayonnaise classic

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Composition / ingredients

Servings:

Mayonnaise

Green onion

Pickles

Parsley

Lemon juice

Mustard

Tarragon

Worcestershire sauce

0.5

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 3 g

Fats 89 % 51 g

Carbohydrates 5 % 3 g

482 kcal

GI: 33 / 67 / 0

Cooking method

Cooking time: 15 min

Step 1:

Prepare all the ingredients. The base of the sauce is mayonnaise, so use the highest quality you can. Best of all is homemade mayonnaise - at least then you know exactly what's in it. Store-bought mayonnaise is nothing but trouble! You could substitute sour cream, but in my opinion the sauce loses its special character that way. Either dill pickles - for the classic flavor - or sharper, more vinegary pickles work here.
Step 2:

Squeeze lemon juice into the mayonnaise. If you're juicing a fresh lemon, wash it with very hot water first - it'll give up more juice. Use a small sieve so the seeds don't end up in the sauce. For ease and speed, store-bought lemon juice works fine too.
Step 3:

Wash and dry the pickles. Cut them into very small dice. You can also grate them on the coarse side of a grater, but then be sure to squeeze out the excess liquid.
Step 4:

Add the diced pickles, mustard, and Worcestershire sauce to the mayonnaise. I recommend a classic sharp mustard - the usual hot Russian-style mustard!
Step 5:

Add a little salt to taste. Keep in mind that mayonnaise is already quite salty, and the pickles add salt too, so you may not need any at all.
Step 6:

Pepper the sauce. Use any hot ground pepper - I use a pepper blend.
Step 7:

Wash the herbs well, dry them, and chop them finely. If you don't have fresh herbs, dried ones in powder form work: tarragon, onion, and parsley.
Step 8:

Stir the herbs into the sauce. Add any favorite herbs to taste: cilantro, dill, basil. In my opinion, a minced garlic clove is also very welcome here.
Step 9:

The sauce comes out thick and aromatic. It's perfect with potatoes and other vegetables, or simply spread on bread. Enjoy!