This version of tartar sauce includes capers, pickles, dill, shallots, Worcester sauce, Dijon mustard, black pepper and lemon juice mixed with mayonnaise. Each of these ingredients plays a key role in creating a distinctive flavor profile.Capers and pickles add a tart spice, balancing out the creaminess of the mayo. Worcestershire sauce and Dijon mustard add tangy depth and slight spice, while dill adds a fresh herbaceous note.Finally, lemon juice adds a bright acidity.
200gmayonnaise (ideally self-made or high quality store made, I use Hellmann's
13gcapers(1 tbsp.)
50gmarinated cucumbers/pickles (~3-4 small pcs.)
3-4small sprigs of dill
¼shallot
½tsp.Worcester sauce
½tsp.dijon mustard
black pepper
⅛large lemon(juice only)
Instructions
Finely chop the dill and shallot.
Dice the marinated cucumbers and capers into small cubes and mix them together, continuing to chop until they are chopped.
Add half of the chopped onions, dill and most of the chopped cucumbers to the mayonnaise. Mix all ingredients well. Add the Worcester sauce, Dijon mustard and lemon juice. Once again, mix all ingredients well, add black pepper to taste and leave in the refrigerator for 30 minutes.
Taste the sauce before serving and add the remaining cucumbers, shallot or more lemon juice if necessary, and salt. Stir before serving.