This vegan tartar sauce packs up a big flavor punch and is miles away from the traditional mayo and relish combo. It is delicious paired with the fishless Gardein fillets.
My mom is sort of a fish and chip fiend.
It might be because she lived in England for 6 years, or simply because she is a weirdo, but if it is on the menu, there is a big chance that it will end up in front of her. Me ?? Not so much. The only interest I had in her plate was stealing her fries and her tartar sauce. But too often, the sauce was flavorless and not much different than mayonnaise.
Well, this changed during my first cooking internship. I was working in a big hotel that had a bistro-style restaurant and a bar that both served fish and chip. The first recipe I learned at this internship was actually this tartar sauce, and even though this was 6 years ago, it is still fresh in my memory and it still tastes as great that I remember. And the best is that with a simple tweak, you can make this a vegan tartar sauce!
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- ½ cup of vegan mayonnaise
- 1 tbsp finely chopped sour pickles
- 1 tbsp finely chopped capers
- 1 tbsp finely chopped parsley
- 1tbsp finely chopped shallots
- zest and juice of 1 lemon
- Mix together all the ingredients in a bowl and enjoy !
