Creamy Tartare Sauce
£ 3.75
Crammed with capers and chunks of crunchy onion and gherkin, this is a symphony of zingy, tangy, herby creaminess. The definitive condiment for fish, it’s heaven with hot scampi or crisp, battered Cod.
2 in stock
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£ 3.75
Crammed with capers and chunks of crunchy onion and gherkin, this is a symphony of zingy, tangy, herby creaminess. The definitive condiment for fish, it’s heaven with hot scampi or crisp, battered Cod.
2 in stock
Try with scrumptious fish finger sarnies!
“It’s packed full of tangy gherkins and capers that go very well with the fishcakes.” Grazia Magazine
Weight: 200g
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Mayonnaise (Rapeseed Oil, Water, Free Range Egg Yolk, Spirit Vinegar, Sugar, Salt, Mustard), Gherkins (14%), Mustard (Water, Mustard Seed, Spirit Vinegar, Salt, Tumeric), Silverskin Onions (10%), Sunflower Oil, Capers (4%), Spirit Vinegar, Raw Cane Sugar, Sea Salt, Parsley, Garlic, Concentrated Lemon Juice.
Refrigerate after opening.
Gluten free.
As red and rosy as a cherub’s cheeks, this bright, fruity sauce is jollity in a pot. Made with whole cranberries, it’s got a tingling tartness that cuts through rich meats like pork and goose, and also works well with gooey cheeses.
The Ribman’s famous Holy Fuck Hot Sauce made with scotch bonnet peppers and naga jolokia chilis. As I make my sauce fresh every week and without a recipe the taste will always differ slightly but the heat and flavour will always be there.
Invented in the 19th century and supposedly named after the Duke, this rich, fruity sauce miraculously cranks up the savouriness of anything meaty. Not only is it a perfect pairing for venison and game, it’s excellent with pâtés, terrines and hot ham, and adds gusto to gravy.
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