From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans
shake · remoulade
NATIONAL AWARD WINNEROlivebench Tartar
From a national-award-winning chef
Ratio
MAYO 240DIJON 10LEMON JUICE 5
Ingredients
- MAYO240 ml
- SCALLION10 g
- PICKLE RELISH30 g
- CAPERS10 g
- PARSLEY4 g
- DIJON10 ml
- LEMON JUICE5 ml
- TARRAGON0.5 g
- SALT1.5 g
- CAYENNE0.5 g
Method
- Pour to the lines in order (bottom → top): MAYO, DIJON, LEMON JUICE.
- Add finishing notes: SCALLION, PICKLE RELISH, CAPERS, PARSLEY, TARRAGON, SALT.
- Cap the jar and shake until emulsified.
Provenance
Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.
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 Emerils.com / Emeril Live (published as “Tartar Sauce”). Full citation lives in Provenance.