This low-FODMAP tartar sauce is super easy to prepare and is creamy, tangy and delicious. Tartare sauce (or tartar sauce in North America) originated in France as a mayo/aioli based dip flavoured with capers. I have also used Sechler’s gherkins (no other pickles at the store were free of garlic), they turned out great! https://juliassimplysouthern.com/2019/03/old-fashioned-tartar-sauce-recipe.html Tartar sauce is ridiculously easy to make, which I suppose is why we made our own at the restaurant, even though we served microwaved packets of risotto (yeah… I left very shortly after they started making us do that). Although, there are a couple of ingredients added to the mayo to make tartar sauce, some recipes go as few as adding only diced pickled cucumber aka gherkins to it. Fresh lemon juice is vital for the best tartar sauce. We use dill gherkins for this recipe, but feel free to swap this out for cornichons if you want. Pickles add crunch and flavour to the sauce. It thins the sauce out so that it’s the perfect consistency for dipping and adds a fresh flavour. Capers add more flavour and work wonders when mixed with the lemon and herbs. It's simple, quick and bursting with deliciousness. This version only has four ingredients: mayonnaise, capers, pickled gherkins (I think that’s just plain old ‘pickles’ to you American folk), and raw onion. Nowadays it's a popular condiment made not just with capers, but gherkins (pickles) and chopped parsley. We can use tartar sauce with pretty much anything that calls for mayo if we like the kick that added veggies and herbs give.