Classic Tartare Sauce

Name: Classic Tartare Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; 1 tsp English mustard (5 ml) Eng Mustard; 1 tsp white wine vinegar (5 ml) White Wine Vinegar; 1 cup (250 ml) Rapeseed Oil; 1 tsp chopped tarragon (5 ml) Tarragon; 1 tsp chopped chives (5 ml) Chives; 1 tsp chopped chervil (5 ml) Chervil; 1 tsp chopped parsley (5 ml) Parsley; 30 g Gherkin; 2 tsp chopped capers (10 ml) Capers; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DIP · FISH AND CHIPS

In the published recipe, this is the dip for fish and chips.

Nathan Outlaw's classic tartare sauce for fish and chips.

On the jar

CLASSIC

Method: blend
Yield: about 1¼ cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Eng Mustard 5 mlWhite Wine Vinegar 5 mlRapeseed Oil 250 mlTarragon 5 mlChives 5 mlChervil 5 ml

Ingredients

Egg Yolkabout 3 yolks (54 g)
Eng Mustard1 tsp English mustard (5 ml)
White Wine Vinegar1 tsp white wine vinegar (5 ml)
Rapeseed Oil1 cup (250 ml)
Tarragon1 tsp chopped tarragon (5 ml)
Chives1 tsp chopped chives (5 ml)
Chervil1 tsp chopped chervil (5 ml)
Parsley1 tsp chopped parsley (5 ml)
Gherkin30 g
Capers2 tsp chopped capers (10 ml)
Saltabout ¼ tsp (2 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

Classic 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 · 8 stars · 1 national award

Chervil Vinaigrette★ STARRED KITCHENOn the jar: CHERVIL
Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Cornish seafood specialist; ran the two-Michelin-star Restaurant Nathan Outlaw and now leads Outlaw's New Road in Port Isaac.

Adapted from a Nathan Outlaw recipe (Nathan Outlaw / Great British Chefs (fish and chips…)).

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 Nathan Outlaw / Great British Chefs (fish and chips…) (published as “Classic Tartare Sauce”). 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