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Amazing-ackee-tartar-sauce

Ackee Tartar Sauce

Bring the tangy zing to your favourite fish dish without the egg-based mayo
Author Chantal

Ingredients

Mayo ingredients:

  • 1/4 cup plus 2 tbsps Parboiled ackee slightly warm
  • 1 tsp White Vinegar*
  • 1 tbsp Canola Oil something neutral in flavour
  • 1/2 tsp Dry mustard
  • Salt and Pepper to taste

Tartar ingredients:

  • 2 tbsps Cornichons or pickles finely chopped about 4 cornichons
  • 1 tbsp White vine vinegar*
  • 2 tsps Capers
  • 1 tsp Grainy mustard
  • 1 tbsp Onion finely chopped
  • 1 tbsp Parsley finely chopped

Instructions

  1. Blend together all the mayo ingredients till smooth and well emulsified.
  2. Add the tartar ingredients except for the parsley and pulse a few times to combine, you want it to be a little chunky.
  3. Pour out and stir in parsley. Alternately you could add the parsley and pulse but bear in mind overprocessing it may turn the entire mix green

Recipe Notes

*Plain white vinegar makes a tangier mayo and tartar sauce. If you like a little more zip do the recipe as stated and add up to an extra 1 tsp of white wine vinegar when making the tartar. If your taste is for something more mild, use lemon juice when making both the mayo and the tartar and add a pinch of sugar