When I was in high school, there was a small café across the street from the bus stop that sold the best French fried potatoes (chips) and homemade tartar sauce that I’ve ever tasted (then and/or now!). This recipe is the closest I’ve come to replicating their tartar sauce. And to this day I still prefer tartar sauce over ketchup with my chips.
1 cup (250 ml) mayonnaise
1 hard-boiled egg, finely chopped
2 tablespoons finely chopped pickle or gherkin
1 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped shallots or yellow onion
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon French Dijon-style mustard
Salt and freshly ground pepper to taste
Combine all ingredients in a small bowl. Makes about 1 1/4 cup (300 ml).
This pairs up perfectly with my No-Fry-Chips. Make up a batch, and then go all saucy – tartar saucy that is!