Question ID: 2000-6020-0-2-3-4
Recipe Description
- 1 1/4 Cup mayonaise- 1 Medium dill pickle (or about 1/4 cup chopped)- 1 tsp Dijon mustard- 1 Large spring onion- 1-2 Tbsp lemon juice (fresh squeezed)- 1 1/2 Tbsp drained capers- *Optional* 1/4 tsp hot sauce
- 1 Mixing bowl- Chopping board- Chopping Knife
This recipe is great because you can change it to suit your taste. To start chop the capers, pickles and spring onion as fine or chunky as you like. I like my tartar sauce fairly fine as to not have an overpowering taste of pickle or caper. if you were to chop it chunkier you will taste these easier.
Once you have chopped your ingredients place the mayonaise, onion, capers, pickles, lemon juice**, mustard, hot sauce and salt and pepper in a mixing bowl. Mix the ingredients together and frefridgerate at least 2 hours.**Add a base of 1 Tbsp lemon juice for flavour. add more to give your sauce a more tangy taste**
The tartar sauce should stay in the fridge until being served. The best taste is when it has been for at least 2 hours in the fridge after being made.Keep it stored in an air tight container for up to a week in the frigde.
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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