An easy recipe for tartare sauce, with a clever twist to make it healthier and only 4 ingredients. Ideal to pair with chips.
Ed and I are generally creatures of habit. Every two or three weeks, come lunchtime, we’ll deem it a fish & chips day and Ed will whizz off on his Micro scooter to Bailey’s in Fulham (widely acknowledged for the excellence of their fish and chips), and come back with haddock and chips. Whilst he has gone I’ll lay the table, warm the plates and assemble all manner of condiments – after all fish & chips is mainly about the dips and sauces isn’t it?
Fish and chips on a Friday is such a British tradition, it was served every friday at school and then at university. Once a week is far too much for us these days, but we do like our fish and chips when we have it.
Tartare (or tartar in North America) sauce is a vital addition to our fish & chips, and I whip up a batch of sauce fresh every time. If you have leftovers pour them over some grated carrot and cabbage for a quick and easy ‘slaw.
I discovered some years ago that you can thin mayonnaise down with yoghurt, to a ratio of about 1:2 without that much impact on the flavour but at the same time significantly reduces the calories. It is trick that I often use, you will find it in my healthy potato salad and my healthy Coronation chicken Fewer calories equates to more chips surely?
An easy recipe for tartare sauce, with a clever twist to make it healthier, and only 4 ingredients. Ideal to pair with fish and chips.
- 1 tbs mayonnaise
- 2 tbs low fat plain yoghurt preferably Greek or thick
- 1 tbs capers – drained and chopped
- 1 tbs gerkins – drained and chopped
- A few drops of the gerkin or caper vinegar
- Salt & Pepper to taste
- Simply mix all the ingredients together, season to taste.
If you want a fantastic chip recipe, try Kavey’s recipe for Heston’s triple cooked chips!
What is your favourite dip for chips? You might also like my homemade kebab shop chilli sauce – also ideal for chip dipping.