Go Back
Amazing-ackee-tartar-sauce
Chantal

Ackee Tartar Sauce

Bring the tangy zing to your favourite fish dish without the egg-based mayo
Print Recipe Pin Recipe
Ingredients Method Notes

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

Method
 

  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

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