Tartare sauce is generally associated with fried foods, especially breaded fish. I tried my hand at making this to serve with fillets of very fresh Lampuki (dorado or mahi mahi) when they were at the height of their season in Malta a couple of weeks ago. The sauce is stupidly easy make and is best served very fresh (so don’t make large batches to keep for another day). Once you have the ingredients then it’s quick and tastes delicious. I’m sure it would be greatly appreciated served with potato chips/wedges too.
The following makes two very generous portions of tartare sauce:
– a handful of capers
– 4 tablespoons of mayonnaise
– 1 teaspoon of mascarpone or sour cream
– 1 tablespoon lemon juice
Chop up the capers, especially if they’re of the larger variety:
Mix all your ingredients in just before serving.