Ackee Tartar Sauce
Bring the tangy zing to your favourite fish dish without the egg-based mayo
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
- Blend together all the mayo ingredients till smooth and well emulsified.
- Add the tartar ingredients except for the parsley and pulse a few times to combine, you want it to be a little chunky.
- 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
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