Tartare sauce

Makes about 250 g (9 oz/1 cup)

165 g (5¾ oz/²/₃ cup) Mayonnaise or good-quality ready-made mayonnaise

1½ tablespoons very finely chopped white onion, squeezed to extract any liquid

2 tablespoons salted capers, rinsed well and finely chopped

2 small sweet, spiced gherkins or dill pickles, finely chopped

1 garlic clove, crushed

1½–2 teaspoons finely chopped fresh tarragon

1½ tablespoons finely chopped flat-leaf (Italian) parsley

3 teaspoons good-quality white wine vinegar

2 teaspoons dijon mustard

Simply place all the ingredients in a small non-metallic bowl and mix together well. Cover and refrigerate for at least 1 hour before serving, to allow the flavours to develop. Store in the fridge and use within 1 week.

This sauce goes well with many of the seafood recipes in the Fish ’n’ Chip Shop chapter.