This is another delicious eggless recipe from Tess Eden, @eden.vegan. Any creamy looking spread usually has eggs hiding in it, such as mayonnaise, hollandaise, dijonnaise, thousand island dressing, salad dressings and one of my favourites – aioli.

With Grant’s egg intolerance it’s very easy to get caught out by dressings, which took some getting used to when eating at cafes and restaurants where sauces rule. At home it’s much easier to leave them out, but it just doesn’t taste as good. This recipe is quick to make and tastes great.

All you need is a good quality vegan mayonnaise (or you can make your own with this fab recipe from Annabel Langbein). It’s fantastic on ‘fish’ burgers made with banana blossoms and is equally as good in ‘fish’ tacos, quesadillas or on a ‘fish’ burger.

Eggless Tartare Sauce

1/2 cup Vegan mayo (Follow Your Heart Veganaise is good)
Handful of flat leaf parsley
4 Gherkins
1 Tbsp Apple Cider Vinegar (with the mother)
Pepper & Salt

Put the mayo in a bowl. Finely chop the parsley and dice the gherkins, and add to the bowl along with the apple cider vinegar. Stir very well to combine. Season with salt and pepper and that’s it! So simple but delicious.

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