Tartar Sauce

Tartar Sauce is served with most types of fish dishes and if you make your own you will discover a taste that can never be reproduced by something you buy from the supermarket shelf.

It isn't difficult to make and only takes a few minutes of your time: The result is a sauce that will have people talking about your meal with the reverence normally reserved for restaurant meals.

I challenge you to take 15 minutes—10 to boil the eggs and 5 to make the sauce. Submitted by David McCarthy, Australia


  • 2 eggs hard boiled then separated and whites discarded
  • 2/3 cup (150ml)commercial mayonnaise or make your own
  • 1 tsp of chopped capers
  • 1 tsp of chopped Dill pickles (Gherkins)
  • 1 tsp of chopped fresh parsley or 1/2 tsp dried parsley
  • 1 tsp of chopped fresh chives or 1/2 tsp dried chives
  • 1 tsp of lemon juice.


Rub the egg yolks through a strainer (sieve) into a non-metallic mixing bowl.

Add the remaining ingredients and mix well.

Serve chilled. The sauce can be made up to 2 hours before you serve the meal and kept in the refrigerator.


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