1. Tartare Sauce (The creamy white sauce)
Ingredients:
- Basis: Mayonnaise (about 4 to 5 tablespoons).
- Crunchy: Finely chopped pickles.
- Aromatics: Fresh parsley (finely chopped) and minced garlic.
- Acidity: Fresh lemon juice or a teaspoon of vinegar.
- Seasoning: Black pepper and a pinch of salt (be careful, the pickles are already salty).
- Optional: A teaspoon of mustard for more spice.
Preparation: In a bowl, mix the mayonnaise with the chopped gherkins, garlic and parsley. Add the lemon juice and seasoning. Mix until you obtain a homogeneous texture. Let sit in the refrigerator for 30 minutes before serving to allow the flavors to develop.
2. Green Sauce (The spicy herb sauce)
It is a fresh, spicy and herb-rich sauce, used as a dip or marinade.
Ingredients:
- Herbs: A large bunch of fresh parsley and green onions (spring onions).
- Spicy: Green chilies (adjust according to your heat tolerance).
- Basis: Vegetable oil (about 3 to 4 tablespoons).
- Acidity: Fresh lime or yellow juice (2 tablespoons).
- Aromatics: Garlic cloves (3 to 4).
- Seasoning: Salt and black pepper.
Preparation: Place all ingredients (parsley, green onions, chili, garlic, oil and lemon juice) in a blender or food processor. Mix until you obtain a bright green, slightly textured paste. If it is too thick, add a little more oil or a splash of water.
Sala's professional advice
- Consistency: For the tartar sauce, make sure the pickles are cut very small so that the sauce remains smooth while maintaining a slight crunch.
- Storage: Both sauces can be stored in airtight glass jars in the refrigerator until a week.
- Pairings: Use the Green Sauce to accompany the Pastels (Senegalese fish fritters) and Tartar Sauce for the Fried Fish.