Hello, the vegan version of tartar sauce. It’s creamy, tangy and sweet. Serve it with anything crunchy and breaded. We’re confident that we have cracked the code after a little experimentation. Bonus? Only seven ingredients and 15 minutes are required! We’ll show you exactly how to do it!
What is Tartar Sauce?
Tartar sauce, a creamy condiment, is often served alongside fried food (or seafood in the case of vegans).
It is not known to have been created in France until after mayonnaise was invented in the mid-17th century. Hellman’s, the company that makes mayonnaise, began selling their version in the 1920s. Many regions around the world enjoy this condiment, and some use the spelling Tartare instead of Tartar Sauce.
This is our vegan version, which has a similar creamy, tangy, and classic flavor.
Tartar Sauce: How to Make it?
Mayonnaise is the main ingredient of most tartar sauces. It’s a rich and creamy base, which is nicely balanced by lemon juice and dill pickles.
This recipe uses vegan mayonnaise, as most are made with eggs. However, you can find it in many grocery stores. You can use the Easy Vegan Aquafaba Mayo to make this sauce if you are feeling ambitious. However, it will not be as thick.
We added a finely chopped shallot to the classic recipe, along with a bit of Dijon mustard and some salt and pepper, in order to keep it simple yet full of flavor. The maple syrup adds sweetness and balance.
- 12 cup vegan Mayo or store-bought
- 2 tsp Dijon mustard
- Lemon juice, 1 Tbsp
- 1 tsp Maple Syrup
- Finely diced pickles, 2 Tbsp
- 2 Tbsp finely chopped shallot
- Use one pinch of each black pepper and sea salt
- In a small mixing bowl, whisk together the vegan Mayo with the mustard, maple syrup, lemon juice, and other ingredients until well combined.
- Stir in the diced pickle and shallot. Add salt and pepper.
- Add more black pepper or maple syrup to spice, or add more mustard if you want a tangy flavor.
- Enjoy vegan Crab Cakes or your favorite breaded creations, such as onion rings and fries.
- Fresh is best. Keep leftovers in an airtight container in the fridge for up to three days. This product is not freezer-friendly.