Steak Tartare Dressing

Name: Steak Tartare Dressing
Prep time: 10 min
Total time: 10 min
Yield: 90 ml
Cuisine: French Classic
Ingredients: 18 ml Egg Yolk; 15 ml Dijon Mustard; 15 ml Ketchup; 15 ml Worcester; 2 ml Viandox; 1 ml Tabasco; huile d'olive, au fur et a mesure Olive Oil; 1 g Salt; 0.5 g Pepper

Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.

Steak Tartare from a starred kitchen.

Ratio

Egg Yolk 18 mlDijon Mustard 15 mlKetchup 15 mlWorcester 15 mlViandox 2 mlTabasco 1 ml

Ingredients

Egg Yolk — 18 ml
Dijon Mustard — 15 ml
Ketchup — 15 ml
Worcester — 15 ml
Viandox — 2 ml
Tabasco — 1 ml
Olive Oil — huile d'olive, au fur et a mesure
Salt — 1 g
Pepper — 0.5 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).

Adapted from a Jean-François Piège recipe (Jean-François Piège / Le Point (filmed recipe column)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jean-François Piège / Le Point (filmed recipe column) (published as “Steak Tartare Dressing”). Full citation lives in Provenance.