Tartar Sauce Recipe
Tartar Sauce
Total time: less than 15 minutes
Difficulty: Easy
Chef's Note

The perfect accompaniment to fish, asparagus, etc.

For 250-500 ml (1-2 cups) sauce
- 2 hardboiled eggs, yolks only
- 2 tbsp. Dijon mustard
- 250-500 ml (1-2 cups) oil
- Juice of half a lemon or 1 tsp. white vinegar
- 1 tsp. water
- Finely chopped chives or scallions
- Finely chopped shallot
- 6 small cornichons, finely chopped
- 2 tsp. finely chopped capers
- 1 tbsp. chopped parsley
- 1/2 tsp. chopped fresh tarragon
- Salt and pepper
  1. Peel the hardboiled eggs; remove the yolks and press them through a fine sieve or mash them with a fork;
  2. in a bowl, combine the yolks and mustard with 1 tsp. lemon juice or vinegar and 1 tsp. water; mix well; 
  3. slowly pour in the oil, whisking constantly, to obtain a smooth creamy sauce like a mayonnaise; 
  4. add the cornichons, capers, parsley, tarragon and the remaining lemon juice (necessary to whiten the sauce);
  5. season to taste.
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