Tartare Sauce

Name: Tartare Sauce
Prep time: 10 min
Total time: 10 min
Yield: 450 ml
Cuisine: American
Ingredients: 50 ml Egg; 45 ml Lemon Juice; 15 ml White Wine Vinegar; 1 g Sugar; 0.5 g Dry Mustard; 275 ml Sunflower Oil; 25 g Shallot; 60 g Cornichon; 15 ml Capers; 30 ml Parsley; 15 ml Tarragon; 15 ml Chives; sea salt, to taste Salt; to taste Pepper

Independent adaptation of a publicly published Galton Blackiston recipe. Not affiliated with, sponsored by, or endorsed by Galton Blackiston.

Tartare from a starred kitchen.

Ratio

Egg 50 mlLemon Juice 45 mlWhite Wine Vinegar 15 mlSunflower Oil 275 mlCapers 15 mlParsley 30 ml

Ingredients

Egg — 50 ml
Lemon Juice — 45 ml
White Wine Vinegar — 15 ml
Sugar — 1 g
Dry Mustard — 0.5 g
Sunflower Oil — 275 ml
Shallot — 25 g
Cornichon — 60 g
Capers — 15 ml
Parsley — 30 ml
Tarragon — 15 ml
Chives — 15 ml
Salt — sea salt, to taste
Pepper — to taste

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

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Adapted from a Galton Blackiston recipe (Galton Blackiston / Great British Chefs).

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 Galton Blackiston / Great British Chefs (published as “Tartare Sauce”). Full citation lives in Provenance.