Tartare sauce gets its name from the word “Tartar,” once used in Europe to describe Central Asian peoples, but the sauce itself became a classic in French cooking. Over time, chefs added pickles, capers, and herbs to mayonnaise, creating the bright, tangy sauce we know today—perfect for balancing rich or fried dishes.

Ingredients:

• salt	to taste
• Black pepper	to taste
• mayonnaise	3 tablespoons
• green onion	2–3 spears
• capers	1 tablespoon
• pickle	1 small

Makes: about 1/2 cup | Time: 10 minutes

1. Finely chop the pickle into very small pieces.

2. Roughly chop the capers.

3. Wash the green onion. Finely chop.

4. In a bowl, add mayonnaise. Add chopped pickle, capers, and green onion. Mix well.

5. Add salt and black pepper to taste. Stir until fully combined.

6. Let the sauce sit for 10–15 minutes to develop flavor.

TIPS:

- Chop everything finely for the best texture.

- Add a few drops of lemon juice if you want a brighter taste.

- Keep refrigerated and use within 2–3 days.

SERVING IDEAS:

- Perfect with fish, seafood, fries, or sandwiches.

Tartare Sauce