:cheer: Made my own before but too much work and fooling around for a small
batch......just as good to buy at the store. They spell tartar without an "e"
over here. Hahaha! thats so funny, must be the British roots. I have an old friend who's oldest son just moved to Australia for his job and also just got
married. He has just discovered scuba diving now and wants all of his dads equipment and toys. He will eat well. I remember teaching that kid to swing
a bat for baseball little leagues. He is all grown up now and is diving the
Great Barrier Reef, one of my lifelong goals. Good on ya! DID YOU EVER GET
A NEW KAYAK!!!!!?? Great to hear from you!

diving in Australia would be quite exciting, I imagine - with all the great whites :-)
Especially Western Australia.

In German we spell Tartar sauce without the "e" as well, if I remember right.
Haven't spoken German for quite some time - Actually I think we call it Remouladensoße instead :-)

I decided to fix my Kayak for now and use it a bit longer.
It's a nice kayak and new ones are bloody expensive.
I'm also into kitesurfing - and that really drains my wallet :blink:

Might get another year out of it and I really enjoy having my hands free on the hobie kayak. Still keeping an eye on the second hand market though - maybe a good deal comes up sometime

I am actually a cook / chef by trade.

With an e is the UK spelling.

4 ingredients in tartare sce. Mayonnaise, capers, gerkins and herbes.

Herbes as apposed to herbs 😊 Herbes is a mixture of herbs rubbed together and chopped finely. There is no specific blend, it is just what ever herbs you like. Although it is common to use herbs from the Provance region of France.

Basic tartare = 9dl (900ml or 1 1/2 pints) of mayo. Add 25g (about 1 oz) of finely chopped cappers and 50g (about 2 oz) of finely chopped gerkins. Dill gerkins are most common. Add herbes to taste and mix well...That is it. You can season to taste if you like with salt, pepper or tabasco etc.

Of course if you want to make your own mayo it gets more involved.

o cool - thanks for the recipe. Sounds quite simple, I'll give it a go.

My absolute favorite herb for fish is lemon thyme. I grow that in my garden.
I'll definitely mix that in and maybe some parsley, oregano and a bit of purple sage.

Lemon thyme sounds nice. Another lemon scented herb that I like is lemon balm, which I have also seen being called lemon basil. It looks a bit like common mint with a lemon scent...Real easy to grow.

I think that would be nice in tartare...but it is all about personal taste.

I had a few minutes to spare and pulled out the Larousse Gastronomique. Big words but it is just a book...well maybe THE book. An expensive book to buy (I found my copy at a garage sale some 25 years ago and paid $5 for it !!) don't expect change from $150 or more. It lists tartare sce as being mayonnaise made with hard boiled egg yolks and flavoured with chopped dill.

So that, because it is in L G, is the original and traditional tartare sauce...as if anyone really cares 😊

lemon balm is a great idea. just had a look and they have it in the garden center.
Gonna plant one tomorrow and dill sounds also like a great addition to the herbal garden and eventually to the tartare sauce :woohoo:

thanks for the tip Charles. I love spicy food - chillies are a must in my tacos - either fresh or as sauce 😊