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Grandma's Tartar Sauce Recipe (Belgian Style)
This homemade tartar sauce with egg, gherkins, and fresh tarragon is a Belgian family recipe inspired by my grandma. Creamy, tangy, and packed with texture, it's the perfect companion for fish and chips, fried seafood, and Belgian fries.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 servings
Calories per serving 120 kcal
Ingredients
- 2 hard-boiled eggs
- 5½ oz pickled gherkins (155 g)
- 2 tbsp mayonnaise
- 1 tsp fresh lemon juice
- 1 tbsp fresh tarragon finely chopped
- salt to taste
- freshly ground black pepper to taste
Instructions
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1) The hard-boiled eggs should be completely cooled. Peel and roughly crumble them into a mixing bowl.
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2) Add the gherkins to a food processor and blend briefly until finely chopped but still textured. Do not puree. You can also chop them finely.
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3) Add the chopped gherkins to the bowl with the eggs.
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4) Stir in the mayonnaise, lemon juice and chopped fresh tarragon.
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5) Season with salt and freshly ground black pepper.
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6) Mix everything together until well combined.
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7) Refrigerate the tartar sauce for at least 30 minutes before serving to allow the flavors to develop.
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8) Serve chilled with fish and chips, fish sticks, fried shrimp, crab cakes, deep fried calamari or Belgian fries.
Recipe Notes
- This is a Belgian-style tartar sauce recipe that's slightly richer than many classic versions thanks to the addition of hard-boiled eggs.
- Fresh tarragon gives the sauce its distinctive flavor. If unavailable, fresh parsley can be used, although the taste will be different.
- For the best texture, finely chop the gherkins rather than blending them into a smooth paste.
- The tartar sauce can be made several hours in advance and often tastes even better after chilling.
- Store in an airtight container in the refrigerator for up to 3 days.
- This recipe contains no capers, making it a milder, family-friendly alternative to many traditional tartar sauce recipes.