Dill tartare sauce here is adapted from my vegetarian tartare sauce recipe that I have had in my recipe archive for a long time. It is great with mock calamari rings and vegan schnitzels too. I used Turkish cornichons –cornichons are small pickled gherkins available from gourmet food stores. In my case, they are from Gima supermarket in Auburn.
¾ cup vegan mayonnaise
5 cornichons (Turkish ones are better with the right amount of tanginess)
½ tbsp baby capers, washed and rinsed
1 tablespoon dill, chopped
1 teaspoon lemon juice
Salt and pepper
• Chop the gherkins finely.
• Combine the mayonnaise, cornishons, baby capers, dill, lemon juice, salt and pepper.
• Refrigerate until ready to serve.