Tartar Sauce/Tartare Sauce

Its really easy to whisk out homemade tartare sauce with easily available ingredients, actually making tartar sauce at home was in my list since a long. Finally i prepared some for this week's theme as am running this month's long marathon with different themes.This week's theme is Condiments from countries. After few delicious condiments, i couldnt resist to make this easy breezy tartar sauce with storebought mayonnaise along with gherkins (pickled cucumbers),white onions and parsley, though so many versions exists in this virtual world. Not only with seafoods, this tartare sauce goes awesome with meat or else simply with french fries. My kids just enjoyed thoroughly this mildly tangy and very dangerously addictive sauce with their grilled meat skewers and french fries. This homemade tartar sauce stays prefect for 3-4 days if conserved properly in fridge. The addition of pickled cucumbers aka gherkins gives the crunchiness and chopped onions,chopped parsley leaves gives an excellent flavour to this homemade tartar sauce.

As per wiki,tartar sauce in the UK, New Zealand and Australia, is a mayonnaise-based sauce, typically of a rough consistency. It is often used as a condiment with seafood dishes.It is based on mayonnaise (egg yolk, mustard or vinegar, oil) with some extra ingredients. In the UK recipes typically add to the base capers, gherkins, lemon juice, and tarragon. US recipes may include chopped pickles or prepared green sweet relish, capers, onions or chives, and fresh parsley.Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard. Paul Bocuse describes sauce tartare explicitly as a sauce remoulade, in which the characterising anchovy purée is to be substituted by some hot Dijon mustard.If you want to give a try to a different condiment, then this tartare sauce works awesome as they take hardly less time to get ready.

Recipe source: Amuse Your Bouche
1/2no White onion
1tbsp Capers (drained)
2tbsp Pickled gherkins (8 small gherkins)
5tbsp Mayonnaise (I used light)
1tbsp Parsley leaves (chopped)

Chop all the vegetables as small pieces.

Combine all the ingredients in a bowl, and mix well.

You can serve this sauce immediately.

Keep in fridge, but it's best to serve after a few hours.

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