🍽️ Pub classics · Cold sauces & dressings

Seafood Tartare Sauce

A textured mayonnaise sauce with capers, gherkins and pickled cauliflower to serve alongside freshly fried fish.

The recipe

Ingredients

• Base:
• 10 L commercial mayonnaise — Prefer a pasteurised product.
• 200 ml lemon juice
• Pickles:
• 500 g capers — Drained weight.
• 1 kg gherkins — Drained weight.
• 500 g pickled cauliflower — Drained weight.
• Seasoning:
• salt and black pepper — To taste.

Method

1. 1. Drain and chop: Drain the capers, gherkins and cauliflower thoroughly, then pat off excess moisture. Pulse in the food processor until finely and evenly chopped, retaining a little texture.
2. 2. Mix the base: Stir the lemon juice into the mayonnaise in a clean mixing container.
3. 3. Fold in the pickles: Fold in the chopped pickles with a large spoon or paddle. Avoid prolonged blending, which removes the intended texture and may thin the sauce.
4. 4. Season and chill: Taste before salting, as the pickles and mayonnaise already contain salt. Add pepper if desired. Measure the final yield, pack into clean labelled tubs and refrigerate.