Radish tartare sauce recipe
Level up your sauce game with this beautiful and vibrant twist on traditional tartare sauce.
See method- Serves 6
- Takes 10 minutes
- 231 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
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)
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Shop ingredientsEach serving contains
- Energy
- 950kJ 231.0kcal
- Fat
- 25g
- Saturates
- 2g
- Salt
- 0.7g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.3gProtein 0.7gFibre 0.6g
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Method
- Toss the radishes with the vinegar and a pinch of salt in a bowl; set aside for 2 mins to pickle.
- 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
