Fish and chips just isn't the same without tartare sauce. Learn how to make the most moorish tartare sauce to pair with your fishless and chips.
Even before I was vegan I was never one for fish and chips. If I ever did have fish and chips I usually ended up just eating the chips smothered in tartare sauce. Then when I went vegan tartare sauce is something I thought I wouldn't be able to have again. Now I've figured out the most amazing tartare sauce without the eggs or other nasties and I have to say, I might even like this one more than the tartare sauce I grew up with.
Makes 3 generous servings of dipping sauce
Ingredients
- 1 cup of vegan kewpie mayonnaise (I got mine from Miracle Supermarket, the little Asian supermarket at Marrickville Metro)
- 1 tablespoon of lemon juice
- 1/4 teaspoon of Tabasco sauce
- 1/4 teaspoon of vegan Worcestershire sauce (Spring Gully from Woolworths is vegan and gluten-free)
- 2 dill pickles, finely chopped
- 1 teaspoon of capers, finely chopped
- 1 tablespoon of fresh parsley, finely chopped
Recipe
1. Place all ingredients into your food processor and blend until smooth.
2. Serve up with fishless and chips and enjoy!
What's your ideal ratio of chips to tartare sauce? Are there any other sauces you'd like to veganise?
If you've tried my recipe I'd love to hear your feedback. Just drop a comment into the form below!
Wow I didn't even know that vegan mayonnaise existed. What is in it? Is it aquafaba? :D
ReplyDeleteLife changed! haha
DeleteMost of them are soy based.
I agree with you. Fish and chips aren't the same without a good tartare sauce! Thanks for this recipe!
ReplyDeleteWelcome! :)
Delete