Tartare Sauce

Name: Tartare Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; about ¾ cup (200 ml) Peanut Oil; 1 Tbsp vinegar or lemon (15 ml) Wine Vinegar; about ½ onion (20 g) Onion; 3 Tbsp mayonnaise (45 ml) Mayo; 1 Tbsp chives (3 g) Chives; about ⅛ tsp (1 g) Salt; ⅛ tsp (0.3 g) Pepper

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

CONDIMENT · FRIED FISH & SEAFOOD

In the published recipe, this is the condiment for Waterside Inn, Relais Gourmand archive.

Michel Roux's classic sauce tartare.

On the jar

TARTARE

Method: blend
Yield: about 1¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Peanut Oil 200 mlWine Vinegar 15 mlMayo 45 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Peanut Oilabout ¾ cup (200 ml)
Wine Vinegar1 Tbsp vinegar or lemon (15 ml)
Onionabout ½ onion (20 g)
Mayo3 Tbsp mayonnaise (45 ml)
Chives1 Tbsp chives (3 g)
Saltabout ⅛ tsp (1 g)
Pepper⅛ tsp (0.3 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

Tartare 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:

4 kitchens · 7 stars · 3 national awards

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Michel Roux works in Classic French at Waterside Inn; credentials include Michelin 3* (Waterside Inn, historical).

Originally published as Sauce Tartare.

Adapted from a Michel Roux recipe (Michel Roux (Sr) / Gourmetpedia (Waterside Inn, Relais Gourmand archive)).

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 Michel Roux (Sr) / Gourmetpedia (Waterside Inn, Relais Gourmand archive) (published as “Sauce Tartare”). 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.

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