Thick mayonaise-based sauce with cornichons and onion. Creamy and slightly acidic. Great as dip for shrimps or other seafood.
Is it weird that I get happy when, while I like cooking/baking, I get super excited over a recipe that doesn’t take a lot of work? Like this tartare recipe for instance: I found the right flavors in less than 10 minutes and couldn’t be happier! Little dishes, little work… Time to relax! I guess I’m such a lazy bum sometimes.. XD
For today’s recipe, I don’t need a lot of words: The ingredients can be counted on 1 hand, as well as the instructions! I never knew making homemade tartare sauce was so easy. All you have to do is chop some onions, dice the cornichons (small pickles), add mayonnaise, add pepper and salt, and you’re done! I went for cornichon dices of ~5mm to get plenty of flavor and still have a bite to the sauce. However, if you want bigger or smaller dices: go right ahead! Just make sure you mix the whole lot together and let the flavors infuse for about 2 hours. Then, you’re ready to go! Honestly, the fridge does most of the work. This sauce is perfect for fried shrimps and other fried seafood.
What’s your favorite (homemade) sauce?
- 240 mL mayonaise*
- 75 g cornichons, diced
- 1 onion, chopped
- pepper and salt
- In a small bowl, mix the mayonaise, cornichons and onion.
- Add pepper and salt to taste.
- Place sauce in fridge for at least 2 hours.
- Store in fridge up to 2 weeks.
- *I used yoghurt mayonaise