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Radish tartare sauce recipe

Radish tartare sauce recipe

1 rating

Level up your sauce game with this beautiful and vibrant twist on traditional tartare sauce. See method

Ingredients

  • 160g radishes, washed, trimmed and finely chopped
  • ½ tbsp red wine vinegar
  • 200g mayonnaise
  • 2 tbsp capers, rinsed and finely chopped
  • 1 lemon, ½ juiced, remainder cut into wedges
  • 10g fresh dill, finely chopped
  • wholetail breaded scampi, to serve (optional)

Each serving contains

  • Energy

    950kj
    231kcal     12%

  • Fat

    25g 35%

  • Saturates

    2g 10%

  • Sugars

    1g 1%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 1.3g Protein 0.7g Fibre 0.6g

Method

  1. Toss the radishes with the vinegar and a pinch of salt in a bowl; set aside for 2 mins to pickle.
  2. Mix the mayonnaise, capers, lemon juice and most of the dill in a separate bowl. Stir through the pickled radishes, season with black pepper and scatter with the remaining dill. Serve with scampi, if you like, with lemon wedges for squeezing over. Leftover tartare sauce will keep in the fridge for up to 2 days.

See more No-cook sauces

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