Moroccan · Condiment
Preserved Lemon Tartare Sauce
A Moroccan spin on tartare: mayonnaise loaded with chopped preserved lemon, capers, cornichons, coriander and cumin. Tangy, salty and herby, it's the perfect partner to the country's fried and grilled fish, giving the familiar sauce a distinctly North African brightness.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 8
- Level
- Easy
Ingredients
- 200 g mayonnaise
- 1/2 preserved lemon, rind finely chopped
- 2 tbsp capers, chopped
- 3 cornichons, finely chopped
- 2 tbsp chopped coriander and parsley
- 1/2 tsp cumin
- 1 tsp Dijon mustard
- Squeeze of lemon
- Black pepper
Method
- 1
Combine
Stir the mayonnaise together with the preserved lemon, capers and cornichons.
- 2
Add herbs
Fold in the coriander, parsley, cumin and mustard.
- 3
Brighten
Add a squeeze of fresh lemon and black pepper.
- 4
Taste
Adjust — it rarely needs salt thanks to the preserved lemon and capers.
- 5
Chill
Rest in the fridge 30 minutes for the flavours to meld.
- 6
Serve
Serve with fried or grilled fish, prawns or chips.
Chef's tips
- Chop everything finely so each spoonful is evenly loaded.
- Use only the rind of the preserved lemon for a clean, bright tang.
- Make it ahead — it's better after an hour in the fridge.
Frequently asked questions
What fish suits it best?
Any fried or grilled white fish, calamari, prawns or a Moroccan fish tagine. The preserved lemon echoes flavours already at home on the coast.
Can I make it lighter?
Swap half the mayo for thick yogurt for a fresher, tangier, lower-fat sauce that still holds all the flavours.