Customise your Tartare Sauce
If your fridge is anything like mine, there are probably 80 gazillion jars of pickles, condiments and sauces that have been hanging around for way too long. This easy method of making tartare sauce tailored to your own tastes uses up some of those half-full jars in the process...
1 tsp fresh parsley, finely chopped
1 tsp fresh dill, finely chopped
1 tsp Chef's Choice Capers in Salt, rinsed & drained
4-5 Chef's Choice Cornichons, finely diced
1/2 jar Chef's Choice Organic Mayonnaise
2-3 small pickled onions, finely diced (fresh onion or shallot will be OK)
Zest of 1 small lemon
Roughly chop the capers and combine them with the remaining ingredients in a small non-reactive bowl or jar. Allow the flavours to infuse for at least 30 minutes before serving. Add freshly cracked black pepper to taste.
Tartare sauce is great served with fish cooked any way, with chips, sweet potato fries...We're pretty sure there'll be nothing to put back in the fridge. Cheers!