PANTRYFLEX

shake · remoulade

★★★ KITCHENPrep 5 min

Cinderyard Tartare

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

A tangy condiment for seafood and sandwiches.

Ratio

Ratio by volume: Mayo 250 ml
Mayo 250 ml

Ingredients

  • Mayo — 250 g mayo
  • Caper — 40 g câpres
  • Cornichon — 75 g cornichons
  • Onion — 75 g oignon
  • Parsley — ¼ botte persil/estragon/ciboulette

Method

  1. Pour to the lines in order (bottom → top): Mayo.
  2. Add finishing notes: Caper, Cornichon, Onion, Parsley.
  3. Cap the jar and shake until emulsified.

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Provenance

Éric Frechon works in French haute cuisine / brasserie at Epicure; credentials include Michelin 3* (Epicure, Le Bristol Paris, 2009-2024).

Originally published as Sauce Tartare.

Adapted from a Éric Frechon recipe (Éric Frechon / Femme Actuelle).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Éric Frechon / Femme Actuelle (published as “Sauce Tartare”). Full citation lives in Provenance.

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