🐟 Professional Kitchen · Sauces
Dill, Caper & Gherkin Tartar Sauce
A large-batch tartar sauce packed with gherkins, capers, fresh dill and lemon.
Behind the plate
Tartar sauce works because rich mayonnaise is cut by briny, acidic ingredients. This production version uses a generous quantity of gherkins and capers, so every portion has a clear pickle flavour rather than tasting like plain mayonnaise.
The flavouring ingredients are blended together first, then folded through the base. That keeps the finished sauce creamy while distributing the dill and lemon evenly.
Why this recipe works
Drained pickles and capers contribute acidity and texture without excess brine. Blending them with dill and lemon creates a concentrated flavour paste that can be folded into mayonnaise without breaking its emulsion.
The recipe
Ingredients
- 4 litres mayonnaise
- 1 kg gherkins, drained
- 500 g capers, drained
- Juice of 1 lemon
- 100 g fresh dill
Method
- Drain the gherkins and capers thoroughly. Roughly chop the dill and remove any tough stalks.
- Place the gherkins, capers, lemon juice and dill in a Thermomix or food processor.
- Pulse to a fine, even relish. Avoid blending so long that the mixture becomes watery and completely smooth.
- Fold the relish through the mayonnaise until evenly distributed. Taste before adding any salt because the capers and gherkins are already seasoned.
- Cover, label and refrigerate promptly. Stir before portioning for service.
Chef’s notes
- Press excess brine from the gherkins and capers so the finished sauce stays thick.
- Pulse rather than purée; fine visible texture is part of a good tartar sauce.
- Use pasteurised commercial mayonnaise and follow the shortest refrigerated use-by guidance of all opened ingredients.
At the table
Serve in a ramekin with fried or grilled fish, fish cakes, seafood sandwiches and crisp potatoes.