From Ina Garten's kitchen · Barefoot Contessa (specialty food store), East Hampton
shake · egg emulsion
NATIONAL AWARD WINNERGlassfield Tartar
From a national-award-winning chef
Ratio
MAYO 120CHAMPAGNE VIN 15GRAIN MUSTARD 5
Ingredients
- MAYO120 ml
- DILL PICKLE30 g
- CHAMPAGNE VIN15 ml
- CAPERS10 g
- GRAIN MUSTARD5 ml
- SALT0.5 g
- PEPPER0.2 g
Method
- Pour to the lines in order (bottom → top): MAYO, CHAMPAGNE VIN, GRAIN MUSTARD.
- Add finishing notes: DILL PICKLE, CAPERS, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
American home-entertaining cook of Barefoot Contessa in East Hampton (store closed; brand continues on Food Network). Multiple James Beard Cookbook Awards and Who's Who.
Originally published as Tartar Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Barefoot Contessa / Food Network (published as “Tartar Sauce”). Full citation lives in Provenance.