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Would capers work in place of the usual pickles in tartar sauce? I'm mostly curious and it might help other people who want to try this as well! I figure that it would add a tangy kind of aftertaste.

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  • What type of sauce are you interested in? Tartare is not the same as tartar sauce.
    – Catija
    Jul 1, 2017 at 18:20
  • @niall please be careful when you change spelling. In this question it made things confusing. :) tartar!=tartare
    – Catija
    Jul 1, 2017 at 18:22
  • The spelling is good but are you talking about the cream-based sauce often paired with fish?
    – Catija
    Jul 1, 2017 at 18:23
  • Yes, I'm talking about the fish sauce @catija Jul 1, 2017 at 18:24
  • @Catija They're exactly the same thing, with tartare being the more correct spelling. Although I agree that this question is confusing as capers are one of the classic ingredients. Making it without would be an variation, not the other way round.
    – Niall
    Jul 2, 2017 at 19:40

2 Answers 2

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I love capers and add them to different foods when I think it suits it. I'd much rather eat tartar (not tarter) sauce with capers than pickles in it. But them I'm not a fan of tartar sauce (maybe because of the pickles). If you add capers, rinse them first to remove excess salt, pat water off between a paper towel and chop finely. I think a tiny bit of finely grated raw garlic would suit it nicely. Let the flavours meld together in the fridge for a few hours too.

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Both capers & pickles is not unheard of, as in the sauce tartare recipe in Mastering the Art of French Cooking. Wikipedia also thinks capers and pickles are a common combination in tartar sauce.

I think it would probably be a good sauce with the pickles swapped out, but I've only added capers to the pickles, not substitued.

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