Tartare Sauce (Mayonnaise Free)

A staple of the fish and chip shop menu, a suave sophisticated version of it’s former self, for firm white-fish, plaice and turbot.

  • Dish Type: Sauce
  • Serves: 2
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Difficulty: Easy
  • Cuisine type: British


  • 400ml Fish Stock
  • 100ml Double cream
  • 50g Shallot
  • 20g Gherkin
  • 10g Capers (rinsed)
  • 10g Parsley
  • 1 x Lemon Zest and Juice


  • Fish
  • Celery
  • Milk


  1. Boil the stock on a high heat until it has reduced to a 1/4 of it’s original.
  2. Reduce the heat, add the double cream and then bring back to the boil.
  3. Reduce to a simmer, add finely chopped shallot, gherkin, capers, parsley, lemon zest and juice.
  4. Season as necessary.

Nutrition per serving

  • Per 100g 82cal / 340kj
  • Fat 7.7g
  • Saturates 4.8g
  • Carbs 0.8g
  • Sugars 0.9g
  • Protein 2.1g
  • Salt 0.29g