Tartare sauce

[SarahJane]

Now that I have been informed that you can use nasturtium seeds as an alternative to capers, I was wondering if they could be used in tartare sauce and if so, if anyone has a tried and tested recipe for it?

[prison break fan]

I'm going to watching out for this! I love tartare sauce! pbf

[Graye]

Here's a recipe for you. You can make it with mayo and leave out the egg yolks and oil if you want to make it quicker. There are usually no onions or shallots in tartare sauce but I think they make it tastier. You can also substitute chopped fresh dill for the parsley.

3 egg yolks
1 tbsp Dijon mustard
1 tsp lemon juice or
1 tsp Cider or wine vinegar
200ml oil
1 tbsp pickled capers or nasturtiums pods, drained, rinsed and chopped
1 gherkin, finely chopped
1 shallot or small onion, very finely chopped
1 tbsp chopped flat-leaf parsley

[prison break fan]

Graye, thankyou so much! pbf

[Graye]

No probs, pbf. I can't eat fish without tartare sauce and I'm not fond of the "off the shelf" stuff. I love Nasturtiums, the flowers in salads, the leaves (also in salads), and the seed pods. I also like them in the garden generally as they are so colourful.

When I lived in Spain we could also buy huge caper buds in jars (not the little ones we normally chop up for tartare sauce). They were so tasty on their own or with some pickled garlic cloves, gherkins or olives prepared in the "paysano" way. Nice glass of crisp white wine... mmm, I wonder why we left sometimes....

[prison break fan]

Lovely images Graye, it is dark and raining here! I grew lots of nasturtium plants on my allotment as sacrificial plants for the caterpillars, but it didn't work, they still eat the cabbages! pbf