Steak Tartare Dressing

Name: Steak Tartare Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (90 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18.54 g) Egg Yolk; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 Tbsp (15 ml) Ketchup; 1 Tbsp (15 ml) Worcester; about ½ tsp (2 ml) Beef Stock; about ¼ tsp (1 ml) Tabasco; olive oil Olive Oil; about ⅛ tsp (1 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Jean-François Piège recipe. Not affiliated with, sponsored by, or endorsed by Jean-François Piège.

DRESSING · STEAK TARTARE & BEEF CARPACCIO

In the published recipe, this is the dressing for filmed recipe column.

Piège's steak tartare dressing.

On the jar

STEAK

Method: blend
Yield: about ½ cup
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Egg Yolk 18 mlDijon Mustard 15 mlKetchup 15 mlWorcester 15 mlBeef Stock 2 mlTabasco 1 ml

Ingredients

Egg Yolkabout 1 yolk (18.54 g)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Ketchup1 Tbsp (15 ml)
Worcester1 Tbsp (15 ml)
Beef Stockabout ½ tsp (2 ml)
Tabascoabout ¼ tsp (1 ml)
Olive Oilolive oil
Saltabout ⅛ tsp (1 g)
Pepperabout ¼ tsp (0.5 g)

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

Steak Tartare Dressing 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:

4 kitchens · 7 stars · 4 national awards

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Provenance

Jean-François Piège works in French haute cuisine / bistronomie at Le Grand Restaurant; credentials include Michelin 2* (Le Grand Restaurant, Paris).

Adapted from a Jean-François Piège recipe (Jean-François Piège / Le Point (filmed recipe column)).

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 Jean-François Piège / Le Point (filmed recipe column) (published as “Steak Tartare Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

Companion jar