News and Updates

How to Make Proper Homemade Tartare Sauce in 5 Minutes

Thompons Seafood

How to Make Proper Homemade Tartare Sauce in 5 Minutes

Nothing transforms a classic plate of British fish and chips quite like a dollop of fresh, homemade tartare sauce. While shop-bought jars are convenient, they often lack the sharp, bright punch and crunch that makes this condiment so special. Making your own from scratch takes less than five minutes and uses simple store-cupboard ingredients.

At Thompson’s Seafood in Holcombe Market, Tottenham (N17), master fishmonger James always recommends pairing crisp, beer-battered cod or fresh scampi with a quick homemade tartare sauce to elevate your Friday night fish supper into a restaurant-quality meal.

Why Homemade Beats Jarred Every Time

Unbeatable Texture: Finely chopped gherkins and capers give you a satisfying crunch that processed sauces simply cannot replicate.
Balanced Acidity: Fresh lemon juice and zest cut through the rich, savory batter of fried fish, cleansing the palate with every bite.
Customisable Flavor: You can dial the herbiness, sharpness, or creamy richness up or down to suit your personal taste.

Ingredients

150g Good-Quality Mayonnaise (or a mix of mayo and full-fat Greek yoghurt for a lighter touch)
3–4 Small Gherkins or Cornichons (finely diced)
1 tbsp Capers (drained and coarsely chopped)
1 tbsp Fresh Flat-Leaf Parsley (finely chopped)
1 tbsp Fresh Dill or Chives (finely chopped, optional)
Juice and Zest of ½ Lemon
½ tsp Dijon Mustard
Pinch of Sea Salt & Cracked Black Pepper

Quick 3-Step Method

Prep the Aromatics: Finely dice the gherkins and coarsely chop the capers and fresh herbs. Keeping the pieces small ensures an even crunch throughout the sauce.
Combine & Stir: In a small mixing bowl, combine the mayonnaise, diced gherkins, chopped capers, herbs, Dijon mustard, lemon zest, and fresh lemon juice.
Season & Chill: Season with a pinch of sea salt and freshly cracked black pepper. Mix thoroughly, taste, and adjust the lemon juice if you prefer a sharper tang. Cover and chill in the fridge for at least 15 to 30 minutes before serving to let the flavors meld together.

What to Serve It With

While traditional beer-battered cod and haddock are the obvious matches, homemade tartare sauce also works brilliantly alongside:

Crispy Squid & Salt and Pepper Prawns
Homemade Fish Cakes & Salmon Goujons
Pan-Seared Sea Bass or Hake Fillets
Panko-Crusted Fish Sandwiches

Pick Up Fresh Fish at Holcombe Market, Tottenham

Ready to cook the ultimate fish supper tonight? Visit Thompson’s Seafood at Holcombe Market (N17 9AA), situated directly opposite Bruce Grove Station in North London. Master fishmonger James will hand-select and fillet your favorite daily Billingsgate catches so they are completely ready for the pan or fryer.

Save time on busy days by using our online Click & Collect service or sending a quick message on WhatsApp at 07368118104 to reserve your daily catch!

< Older Post Newer Post >