Nasturtium Tartare Sauce Recipe - Great British Chefs

Condiment
easy
4
10 minutes

PT10M

Simon Hulstone reboots a classic in this inventive nasturtium tartare sauce recipe. Serve classically with fish or with porky ingredients like pig's ears.

Discover more:

Share recipe

Related recipes

Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs

Urvashi Roe

English peas with nasturtium ice cream and pea velouté

Josh Overington

Roast duck with redcurrants, nasturtium and radicchio

Scott Smith

Pork sausages with peas and Berkswell

Ollie Templeton

Lamb and nasturtium koftas with chippy sauce

Graham Campbell

Ingredients

print recipe

shopping List

Metric

Imperial

1 handful of nasturtium flowers and leaves, finely chopped
25g of capers, finely chopped
100g of mayonnaise, preferably homemade
50g of shallots, finely diced
25g of gherkins, finely chopped
1 egg, hard boiled and mashed
1 tbsp of flat-leaf parsley, finely chopped
1/2 lemon, juiced
salt
pepper

print recipe

shopping List

Mix the shallots, capers, egg and gherkins in a bowl with the mayonnaise. Squeeze in a little lemon juice and mix in the parsley and nasturtiums

1 handful of nasturtium flowers and leaves, finely chopped
25g of capers, finely chopped
100g of mayonnaise, preferably homemade
50g of shallots, finely diced
25g of gherkins, finely chopped
1 egg, hard boiled and mashed
1 tbsp of flat-leaf parsley, finely chopped
1/2 lemon, juiced

Season to taste and serve

salt
pepper

Discover more:

Share recipe

Simon Hulstone

Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

Edible flowers

Recipe Collection

Caper

Recipe Collection

Sauce

Recipe Collection

Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs

by Urvashi Roe

English peas with nasturtium ice cream and pea velouté

by Josh Overington

Simon Hulstone

The Elephant

Fresh herb

Recipe Collection

Jeremy Chan on the theories of sauces

by Jeremy Chan

Roast duck with redcurrants, nasturtium and radicchio

by Scott Smith