Tartar Sauce

  • Sos tartarski  is a classic cold sauce in Poland.
  • Books say that this is a French sauce but they must have been influenced by Polish ingredients!
  • Usually served with fish (hot or cold) or hard- boiled eggs.
  • Very easy to make especially if using bought mayonnaise.
  • Use the best bought mayonnaise – full fat not the reduced type. 
  • I usually use Hellmann’s mayonnaise.
  • Soured cream and lemon juice can also be added.
  • Amounts are not fixed but you are aiming for a soft dropping sauce.


  • 4- 5 tablespoons of mayonnaise
  • 2 -3 gherkins
  • 1-2 tablespoons of capers
  • 1-2 tablespoons of soured cream
  • ½ to 1 tablespoon of lemon juice
  • *
  • Some chopped fresh dill to serve – if available.


  • Mix the mayonnaise, soured cream and lemon juice to a soft dropping density.
  • Chop the gherkins into small pieces.
  • Stir the chopped gherkins and capers into the mayonnaise mixture.
  • Put the sauce into a serving bowl and sprinkle the dill on top.

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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