Know what’s on your plate
Tartar sauce
Calories & nutrition facts
ready-to-serve
Nutrition facts
Per 100 g% DV- Calories 211 kcal —
- Protein 1 g 2%
- Carbohydrate 13 g 5%
- Fat 17 g 21%
- Saturated fat 3.3 g 17%
- Fibre 0.5 g 2%
- Sugars 4.3 g —
- Sodium 667 mg 29%
- Cholesterol 7 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 11 µg 1%
- Vitamin C 2.3 mg 3%
- Vitamin D 0 µg 0%
- Vitamin E 1.7 mg 11%
- Vitamin K 50.4 µg 42%
- Thiamin (B1) 0.02 mg 1%
- Riboflavin (B2) 0.03 mg 2%
- Niacin (B3) 0.09 mg 1%
- Pantothenic acid (B5) 0.07 mg 1%
- Vitamin B6 0.04 mg 3%
- Folate (B9) 5 µg 1%
- Vitamin B12 0.02 µg 1%
- Choline 8 mg 1%
Minerals
- Calcium 26 mg 2%
- Iron 0.25 mg 1%
- Magnesium 6 mg 1%
- Phosphorus 17 mg 1%
- Potassium 68 mg 1%
- Zinc 0.12 mg 1%
- Copper 0.02 mg 3%
- Manganese 0.11 mg 5%
- Selenium 0.9 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 211 | 1 g | 13 g | 17 g |
| 1 × tablespoons | 30 g | 63 | 0.3 g | 3.8 g | 5 g |
| 2 × tablespoons | 60 g | 127 | 0.6 g | 7.7 g | 10 g |
| ½ × tablespoons | 15 g | 32 | 0.2 g | 1.9 g | 2.5 g |
| 3 × tablespoons | 90 g | 190 | 0.9 g | 12 g | 15 g |
| 4 × tablespoons | 120 g | 253 | 1.2 g | 15 g | 20 g |
Similar foods
- Tartare tartar sauce388 kcal / 100 g
- Tartare sauceprepacked500 kcal / 100 g
- Tatar sauce260 kcal / 100 g
- Teriyaki sauceready-to-serve89 kcal / 100 g
- Cocktail sauceready-to-serve128 kcal / 100 g
- Salsa sauceready-to-serve29 kcal / 100 g
- Horseradish sauceready-to-serve503 kcal / 100 g
- Oyster sauceready-to-serve51 kcal / 100 g
- Cheese sauceready-to-serve174 kcal / 100 g
- Barbecue sauceready-to-serve172 kcal / 100 g
Questions about Tartar sauce
What do you eat tartar sauce with?
It is a classic with battered fish, fish fingers and chips, and also works well with crab cakes, fishcakes and prawns. Try it in a fish sandwich or alongside cold seafood.
How do you make tartar sauce from scratch?
Finely chop gherkins, capers and a little shallot, then stir them into mayonnaise with lemon juice and chopped parsley. Start with about one tablespoon of chopped ingredients per 100 g of mayonnaise, then chill it briefly so the flavours mingle.
Can you use tartar sauce instead of mayonnaise?
Yes, especially in fish sandwiches, potato salad or egg sandwiches, but it is tangier and contains crunchy pieces of pickle and caper. For a smoother, milder result, mix equal parts tartar sauce and plain mayonnaise.
How long does homemade tartar sauce keep in the fridge?
Keep it covered in a clean container and use it within three days. Do not leave it at room temperature for more than two hours, or one hour in very hot conditions.
Can you freeze tartar sauce?
Freezing is not recommended: mayonnaise can split as it thaws, leaving the sauce watery or grainy, and the chopped gherkins lose their crunch. Make a smaller batch instead.
What is the difference between tartar sauce and rémoulade?
Both are mayonnaise-based and often contain pickles, but rémoulade commonly has mustard and extra herbs or spices, giving it a sharper, more savoury flavour. Recipes vary, so the names are sometimes used loosely.
What can you use instead of tartar sauce?
Mix mayonnaise with finely chopped gherkin or capers and a squeeze of lemon for the closest quick substitute. For a lighter, sharper dip, use plain yoghurt with chopped gherkin, dill and lemon.
Is tartar sauce safe to make with raw egg?
Homemade mayonnaise made with raw egg can carry a risk of food poisoning. Use pasteurised egg for the mayonnaise, keep the sauce chilled, and serve it promptly.
Source: USDA FoodData Central 171826 · per 100 g · carbohydrate per EU label, fibre excluded
