Tartar Sauce

Name: Tartar Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: American
Ingredients: 1 large Egg; 1 Tbsp minced (9 g) Garlic; 2 Tbsp (30 ml) Lemon Juice; 1 Tbsp chopped (4 g) Parsley; 2 Tbsp minced yellow (20 g) Onion; 1 cup (240 ml) Olive Oil; 1 Tbsp (15 ml) Dijon Mustard; 1 tsp (5 ml) Worcester; to taste Salt; to taste Pepper; to taste Hot Sauce

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

SPREAD · FRIED SEAFOOD

A spread for fried seafood.

Lagasse's from-scratch tartar sauce for fried seafood.

On the jar

TARTAR

Method: blend
Yield: about 1¼ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 30 mlOlive Oil 240 mlDijon Mustard 15 mlWorcester 5 ml

Ingredients

Egg1 large
Garlic1 Tbsp minced (9 g)
Lemon Juice2 Tbsp (30 ml)
Parsley1 Tbsp chopped (4 g)
Onion2 Tbsp minced yellow (20 g)
Olive Oil1 cup (240 ml)
Dijon Mustard1 Tbsp (15 ml)
Worcester1 tsp (5 ml)
Saltto taste
Pepperto taste
Hot Sauceto 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.

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Companion jar

Tartar Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

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Scallion Lemon RemouladeNATIONAL AWARD WINNEROn the jar: TARTAR
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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Originally published as Tartar Sauce (egg emulsion).

Adapted from a Emeril Lagasse recipe (Emeril's TV Dinners / Emerils.com).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Emeril's TV Dinners / Emerils.com (published as “Tartar Sauce (egg emulsion)”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar