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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.

Abraham Ray
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  • What type of sauce are you interested in? Tartare is not the same as tartar sauce. – Catija Jul 01 '17 at 18:20
  • @niall please be careful when you change spelling. In this question it made things confusing. :) tartar!=tartare – Catija Jul 01 '17 at 18:22
  • The spelling is good but are you talking about the cream-based sauce often paired with fish? – Catija Jul 01 '17 at 18:23
  • Yes, I'm talking about the fish sauce @catija – Abraham Ray Jul 01 '17 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 02 '17 at 19:40
  • @Niall it was pointed out to me that this may be a US/UK difference. It's definitely "tartar" in the US. https://en.m.wikipedia.org/wiki/Tartar_sauce We generally respect the OP's spelling preferences when it comes to differing English spellings. – Catija Jul 02 '17 at 19:47
  • OK.Language confusion here --- how are capers, in the commonly sold form, not pickles? – rackandboneman Jul 03 '17 at 14:39
  • Sorry, I meant the evergreen flower buds, not the cucumber type pickle – Abraham Ray Jul 03 '17 at 14:48
  • OH Ok, always assumed stuff coming in brine and/or acid in a glass was a pickle :) – rackandboneman Jul 04 '17 at 09:35
  • No bother on my end – Abraham Ray Jul 04 '17 at 13:58

2 Answers2

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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.

Jude
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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.

Shannon Severance
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