Swich | Recipes - Tartar Sauce | Plant-Based

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Tartar Sauce | Plant-Based

This tartar sauce is made with vegan mayo, cornichon pickles, capers, shallots, lemon juice and fresh tarragon and parsley.

Makes 2 cups | Active Time: 10 minutes | Total Time: 10 minutes
4.8 out of 5 (5 votes)
4.8 out of 5 (5 votes)
Makes 2 cups | Active Time: 10 minutes | Total Time: 10 minutes
Step 1: Making the Tartar Sauce
  • 2 cups vegan mayonaise
  • 2 to 3 tbsp finely minced cornichon*
  • 2 to 3 tbsp finely minced capers
  • 1 tbsp finely minced shallot
  • 1 to 2 tbsp finely minced fresh tarragon
  • 1 tbsp finely minced flat-leaf parsley
  • juice of 1/2 a lemon
  • sea salt, to taste
  • freshly ground black pepper, to taste

To start, gather and prepare your mise en place.

Next, in a medium bowl, combine all of the ingredients and then taste for seasoning, adding more pickles, capers, lemon juice and/or salt and pepper as needed. The amount of each ingredient really comes down to personal preference. If you really like tarragon, add a bit more of that, if you like your tartar sauce more tart, add more cornichon and/or more pickles — think of this recipe more as a rough guide to your favorite tartar sauce.

Note: The type of cornichon matters (at least to us it matters). We prefer the non-sweet classic French cornichon, rather than the often sweeter ones (sometimes called gherkins as well) that are often mistaken for the same things, but they really are nothing alike.

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