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.
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– Abraham RayJul 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.– NiallJul 2, 2017 at 19:40
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.
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.