Easy Plant-Based Tartar Sauce

Vegan mayonnaise. I always use homemade (click here for the recipe). It’s a standard stock item in our house because 1) It’s much cheaper 2) It’s much healthier (oil-free, high protein) 3) It’s customisable. So adapting and re-creating it into this lush, distinctive tartar sauce becomes a breeze, opening up your options, healthy condiments and helping with “More Plants 💚 Less Pounds” (See Tip 1👇🏼)

Capers (minced) + brine. There are two ways to buy capers; either ‘dry’ salted capers or in brine. I prefer the brine version for this recipe (salted are too salty for my liking). Plus, I need the brine for some extra seasoning, so one jar makes for 2 ingredients here 😉 See Tip 2👇🏼

Medium-pickled gherkins. I always go for small, whole gherkins (or cornichons, what a cool word) instead of big slices of gherkin in brine. Make sure to give them a good rinse before adding them to the sauce—remember, you can add sauce after tasting, but you can’t take it out.

Lemon juice (freshly squeezed). The flavour brightener. You can add as little or as much as you like. See Tip 3👇🏼

Fresh dill. Gives a fresh zing of an herbal taste; a great partner to the tangy capers and gherkins, and lovely with your “vegan” fish. Don’t skip it out. Chives also taste great, if you have some growing in your garden 😋

Dried tarragon. Another herbal addition that I love to use; it adds a lot to homemade tartar sauce!