PANTRYFLEX

On the jar: Copperstreet Homemade Tartare

blend · remoulade

★ STARRED KITCHENPrep 10 min

Homemade Tartare Sauce

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

Homemade Tartare from a starred kitchen.

Ratio

Ratio by volume: Egg Yolk 54 ml, Dijon Mustard 15 ml, White Wine Vinegar 15 ml, Olive Oil 500 ml, Lemon Juice 22 ml, Capers 45 ml, Cornichon 45 ml, Shallot 45 ml, Parsley 15 ml
Egg Yolk 54 mlDijon Mustard 15 mlWhite Wine Vinegar 15 mlOlive Oil 500 mlLemon Juice 22 mlCapers 45 ml

Ingredients

  • Egg Yolk — 54 ml
  • Dijon Mustard — 15 ml
  • White Wine Vinegar — 15 ml
  • Olive Oil — 500 ml
  • Lemon Juice — 22 ml
  • Capers — 45 ml
  • Cornichon — 45 ml
  • Shallot — 45 ml
  • Parsley — 15 ml
  • Salt — to taste
  • Pepper — cracked, to taste

Method

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

Provenance

Shaun Rankin works in Modern British / Jersey produce at Bohemia; credentials include Michelin 1* (Bohemia, Jersey); Michelin 1* (Shaun Rankin at Grantley Hall).

Adapted from a Shaun Rankin recipe (Shaun Rankin / Great British Chefs).

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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 Shaun Rankin / Great British Chefs (published as “Homemade Tartare Sauce”). Full citation lives in Provenance.