Tartar Sauce is served with most types of fish dishes and if you make your own you will discover a taste that can never be reproduced by something you buy from the supermarket shelf.
It isn’t difficult to make and only takes a few minutes of your time: The result is a sauce that will have people talking about your meal with the reverence normally reserved for restaurant meals.
I challenge you to take 15 minutes—10 to boil the eggs and 5 to make the sauce.
2 eggs hard-boiled then separated and whites discarded
2/3 cup (150 ml)commercial mayonnaise or make your own
1 tsp of chopped capers
1 tsp of chopped Dill pickles (Gherkins)
1 tsp of chopped fresh parsley or 1/2 tsp dried parsley
1 tsp of chopped fresh chives or 1/2 tsp dried chives
1 tsp of lemon juice.
Rub the egg yolks through a strainer (sieve) into a non-metallic mixing bowl.
Add the remaining ingredients and mix well.
Serve chilled. The sauce can be made up to 2 hours before you serve the meal and kept in the refrigerator.