If you’re not vegan, sometimes you don’t even think about what ingredients are in different foods and dishes.
We didn’t realize for a long time that eggs are usually used for mayonnaise and tartar sauce.
There are now many alternatives to buy without eggs. Some are better and some are worse, but we like our own recipes best. We have recently developed a great recipe for a delicious vegan tartar sauce, which we would like to share with you today.
It pairs perfectly with fish alternatives. Like vegan fish fingers, but you can also combine the delicious sauce with sandwiches and burgers.
Vegan tartar sauce
- 80 ml soy drink (unsweetened)
- 1 tsp mustard
- ½ tsp salt
- 160 ml neutral rapeseed oil
- 1-2 tsp lemon juice
- 2 tbsp soy yoghurt (unsweetened)
- 1 shallot
- 4 small gherkins
- 1 tbsp capers
- 1 tbsp chopped parsley
- 1 tbsp chopped dill
- For the mayonnaise, put the soy drink, mustard and salt in a small bowl. The bowl should only be slightly wider than the hand blender.
- Place the blender on the bottom of the container and puree on high. Don’t move the blender.
- Gradually pour in the rapeseed oil while gently moving the blender. After all the oil has been processed, you should have a creamy mayonnaise.
- If it is still too runny, simply add a little more oil and continue to puree. Add the lemon juice and stir with a spoon. Salt a little more if necessary.
- Add the soy yoghurt to the mayo and stir.
- Peel the shallot and chop very finely. Cut the cornichons into very small pieces and also finely chop the capers.
- Add the shallot, gherkins, capers, parsley and dill to the mayo-yoghurt mix and stir. Season with salt, fill into a screw-top jar and store in the fridge.
- This way, the tartar can be eaten the next day.