Tartare Sauce

Name: Tartare Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¾ cups (650 ml)
Cuisine: French Classic
Ingredients: about 1 yolk (18.54 g) Egg Yolk; 1 tsp (5 ml) White Wine Vinegar; 1 tsp English (5 ml) Yellow Mustard; 1 cup (250 ml) Olive Oil; about 3 Tbsp (50 ml) Cream; about 6 Tbsp (100 ml) Fish Stock; 100 g Potato; 80 g Lettuce; 1 tsp chopped (1 g) Tarragon; 1 tsp chopped (1 g) Chives; 1 tsp chopped (1 g) Chervil; 1 tsp chopped (1 g) Parsley; 30 g Dill Pickle; 100 g Peas; to taste Salt; to taste Pepper

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

SPREAD · TURBOT & FISH AND CHIPS

A spread for turbot & fish and chips.

Nathan Outlaw's tartare sauce for turbot.

On the jar

TARTARE

Method: stove
Yield: about 2¾ cups
Ingredients: 16

Stove sauce. Cook from the recipe

Ratio

Egg Yolk 18 mlWhite Wine Vinegar 5 mlYellow Mustard 5 mlOlive Oil 250 mlCream 50 mlFish Stock 100 ml

Ingredients

Egg Yolkabout 1 yolk (18.54 g)
White Wine Vinegar1 tsp (5 ml)
Yellow Mustard1 tsp English (5 ml)
Olive Oil1 cup (250 ml)
Creamabout 3 Tbsp (50 ml)
Fish Stockabout 6 Tbsp (100 ml)
Potato100 g
Lettuce80 g
Tarragon1 tsp chopped (1 g)
Chives1 tsp chopped (1 g)
Chervil1 tsp chopped (1 g)
Parsley1 tsp chopped (1 g)
Dill Pickle30 g
Peas100 g
Saltto taste
Pepperto taste

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Tartare Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Tartare Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 11 stars · 2 national awards

Chervil Vinaigrette★ STARRED KITCHENOn the jar: CHERVIL
Salsa Cocktail★★★ KITCHENOn the jar: SALSA CCTEL
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

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

Originally published as Tartare Sauce 'My Way'.

Adapted from a Nathan Outlaw recipe (Great British Chefs / Nathan Outlaw turbot recipe).

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 Great British Chefs / Nathan Outlaw turbot recipe (published as “Tartare Sauce 'My Way'”). Full citation lives in Provenance.

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