Nothing screams summer holidays, or Saturday nights in, or lazy Sunday afternoons more than hot chips with tartare sauce. This dairy free version is so so easy, and packs a lot of punch, with the fresh gherkins and squeeze of lemon giving a little zesty hit to the chips. Play and mix up your quantities to find the perfect balance for your palette. Warning though, this sauce may make you grab handfuls more than you intended, is that a bad thing though? I say no, grab away.
Prep Time 5mins Cooking Time 20mins in the oven for the chips, or a few mins in the fryer!
- 2 tbsps of finely sliced gherkins
- 4 tbsps Dairy Free Down Under Mayo Style
- Juice of half a lemon
- A splash of plant-based Worcestershire Sauce
- 1 tsp american mustard
- This couldn’t be easier, just add everything together and mix through, taste as you go, and add more as needed.
I always find I need a little more mustard and Worcestershire than I think I will, but experiment with different quantities and add more Mayo as you need to make the sauce go a little further.