Vegan Dill Tartare Sauce

Dill Tartare Sauce (997x1024)

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.

dill tartare sauce with calamati rings(956x1280)
Vegan Dill Tartare Sauce is in action…

Lemon and Caper Sauce

viana cowgirl veggie steaks with lemon caper sauce (1280x850)

Lemon and Caper Sauce

Zest of 1 lemon
1 tbsp light olive oil
1 tbsp white wine vinegar
2 tsp baby capers, drained and rinsed
Juice of ½ lemon
Freshly ground black pepper

• Heat the light olive oil in a small saucepan over medium heat. Add lemon zest, baby capers, vinegar and lemon juice. Season with freshly ground black pepper.
• Remove from the heat when the sauce thickens and use immediately.