In Perth, one of our favourite things to do is have fish and chips down at the beach and one of my favourite places is called the Groper and his Wife. They have the most incredible fish and chips but more importantly is the tartar sauce you get to dip your crispy chips and fish in.
This is my version of their incredible tartar sauce and I hope that you enjoy it to!
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Step 1: Ingredients
- 1 1/4 Cup mayonaise
- 1 Medium dill pickle (or about 1/4 cup chopped)
- 1 tsp Dijon mustard
- 1 Large spring onion
- 1-2 Tbsp lemon juice (fresh squeezed)
- 1 1/2 Tbsp drained capers
- *Optional* 1/4 tsp hot sauce
Step 2: Equipment
- 1 Mixing bowl
- Chopping board
- Chopping Knife
Step 3: Chop the Ingredients
This recipe is great because you can change it to suit your taste. To start chop the capers, pickles and spring onion as fine or chunky as you like. I like my tartar sauce fairly fine as to not have an overpowering taste of pickle or caper. if you were to chop it chunkier you will taste these easier.
Step 4: Mix All Together
Once you have chopped your ingredients place the mayonaise, onion, capers, pickles, lemon juice**, mustard, hot sauce and salt and pepper in a mixing bowl. Mix the ingredients together and frefridgerate at least 2 hours.
**Add a base of 1 Tbsp lemon juice for flavour. add more to give your sauce a more tangy taste**
Step 5: Serve/Storage
The tartar sauce should stay in the fridge until being served. The best taste is when it has been for at least 2 hours in the fridge after being made.
Keep it stored in an air tight container for up to a week in the frigde.