So…tout à coup, I got me 3 spare hours today. And what did I do with that time you ask? Well, after sorting out a whole bunch of less-than-interesting, but still pressing stuff on my To Do List (like finances and business stuff for my teaching job at Dawson), I hopped online to FINALLY publish this post! It has been sitting ready to go for ages; legit since July now that I look at my saved draft history. I just haven’t had the time to get it up and going. Clearly.

And it’s really too bad I’ve been depriving you for so long because, Man do I have something different for you guys today; Part One of a two-parter recipe! Woot woot!

You see, the original plan (particularly when it came to taking pictures) was to post this delicious Paleo Vegan Mayo Turned Tartar Sauce within the recipe for my Sheet-Pan Salmon, but then I realized that this Tartar Sauce recipe is essentially a two-parter in and of itself, and that the sheet pan salmon recipe ALSO contains the recipes for my delicious roasted potatoes AND tarragon-roasted brussels sprouts. Altogether, I figured that having one two in one recipe with one three in one recipe would be far closer to a mind-melting Russian Doll recipe, so I decided to keep things simple…ish.

I should also add that this Tartar Sauce is SO good, it really deserves to be its own stand-alone recipe! Seriously. I know it’s not as posh as Bearnaise or Hollandaise, but when put on salmon, burgers, fish ‘n’ chips, or heck, just ‘chips’, this recipe holds a candle alongside the best Bearnaise sauces out there. (I hate Hollandaise sauce, so I was hardly about to compare my Tartar sauce to it. Sorry Mum.).

(Side note: I’ve just had a brainwave as to how to make a Paleo/Vegan Bearnaise-ish sauce…Don’t be surprised if THAT one makes it to the blog at some point; once it has been tested, of course! Win!)

I actually somewhat recently served this Tartar Sauce to my friend, Tracy WAY back in April. She and my friend, Jules, had just driven in to MTL from TO (so that we could head out to Albany the next day to watch the CrossFit East Regionals). I had just gotten home from work so was whipping up some of my lazy fish ‘n’ chips with my above-mentioned roasted potatoes (a.k.a healthier fries).

We were all starving because we had spent too long catching up and you know, doing the girl thang. As I was doling out the ‘chips’, Tracy insisted that she hated Tartar Sauce, but would try some of mine; essentially to be polite. I think she was also curious how Vegan Tartar sauce could even be a thing. One bite in, she started shovelling it on her plate like she had just survived a hike through the Mojave (and lost her pack on the 3rd day). I didn’t quite make out what she said between shovelfuls of tartar-sauce-laden potatoes in her mouth, but needless to say I had to make more sauce the next day. It’s for this reason, I now also call this sauce Hater’s Tarter Sauce.

What’s even better is that the ‘mayo’ which serves as the base for this Vegan Mayo Turned Tartar sauce is EASIER to make than regular mayo AND you don’t have to worry about leaving it out for too long! There’s no egg, so there’s no chance of salmonella. Win!

There IS a chance the oil would separate, and make the sauce look ugly. Still quite tasty, but ugly. But that really is about the worst thing that could happen.

So really…this Hater’s Tartar Sauce could go down in history as the best Tartar sauce ever! (Too far? I argue not! lol).

Paleo-ish Vegan Mayo Turned Tartar Sauce

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Paleo AND Vegan Mayo turned Tartar sauce which is SO good even the Tartar sauce haters you know will love it!

Author: Amelia
Prep Time: 20
Total Time: 20 mins
Yield: 20 servings 1x

Ingredients

Scale

| Mayo Things |

1/4 cup aquafaba (i.e. the liquid from a can of chick peas)
1/8 tsp cream of tartar
1 tsp guar gum
1/2 tsp sea salt
1 tbsp lemon juice
1 1/2 tsp apple cider vinegar (or white vinegar)
1 tbsp agave syrup
3/4 cup avocado oil (I use Chosen Foods 100% Avocado Oil because it is relatively colourless)

| Tartar Sauce Things |

1 recipe Vegan mayo (above) OR ~ 1 cup regular mayo
1/4–1/3 cup dill pickle, finely chopped
1 1/2 tbsp pickle juice (possibly more at the end, to taste)
4 tbsp scallions/green onions, chopped
1 tbsp drained capers
2 tbsp parsley, chopped
1 tsp dijon mustard
1 tsp fresh tarragon
1/2 tsp Worcestershire sauce
Salt & pepper, to taste
Optional: 1/4 tsp hot sauce

Cook Mode Prevent your screen from going dark

Instructions

| Vegan Mayo |

Add aquafaba, cream of tartar, guar gum, and salt to a mixing bowl.
Using a hand mixer OR your stand mixer with the whisk attachment, blend on high for 30 seconds – 1 minute until ingredients are well incorporated and the mixture is opaque and thick.
Add vinegar, lemon juice, and agave syrup. Mix until fully incorporated.
Slowly add (and I mean a really thin, but constant stream) oil while mixing on high speed. Make sure the stream is thin enough that the oil is incorporated as you add, rather than having a soup of oil building up around the edges of the bowl. The mixture will begin to look mayo-ey during this process.
Once the oil is added, continue to beat on high for another minute or two until mixture is really thick and mayo-ey.
If just making mayo today, you can transfer the mixture to a container/mason jar and put it in the fridge. Lasts 1 month in the fridge. If making mayo for the purpose of making Tartar Sauce, take bowl out of stand mixer and set aside while you assemble the tartar sauce ingredients.

| Tartar Sauce |

Using the mayo you just finished making, whisk/mix in remaining Tartar Sauce things.
Season with salt and pepper. Adjust flavour to your liking with more pickle juice, capers, parsley, and/or tarragon. If you’re using hot sauce, add it at this point as well. Be careful not to add too much pickle juice as it can thin the sauce too much.
Cover and chill for at least an hour before serving. Can last in fridge for up to one month.

Notes

Vegan Mayo recipe inspired by: https://minimalistbaker.com/easy-vegan-mayo-with-aquafaba/
Tartar Sauce recipe inspired by: https://www.epicurious.com/recipes/food/views/tartar-sauce-5891

And that’s it for this week folks. Per usual, if you have any questions or comments, please feel free to reach out via the comments section below or by email.

As I mentioned above, one of my next posts will be Part Two of this already two-part recipe; Sheet Pan Roasted Salmon with Roasted Potatoes (a.k.a lazy fries) and Tarragon Roasted Brussels Sprouts! Yum!

In the mean time, make up a batch of this Vegan Mayo Turned Tartar Sauce (a.k.a Hater’s Tartar Sauce) to have at the ready (and to use on burgers and any other fish dish you may be cooking up)! You won’t regret it!

Ciao for now!