PANTRYFLEX

From Emeril Lagasse's kitchen · Emeril's New Orleans, New Orleans

blend · remoulade

NATIONAL AWARD WINNER

Oliverail Tartar

From a national-award-winning chef

Ratio

LEMON JUICE 30OLIVE OIL 240DIJON 15WORCESTER 5

Ingredients

  • EGG50 g
  • GARLIC9 g
  • LEMON JUICE30 ml
  • PARSLEY4 g
  • ONION20 g
  • OLIVE OIL240 ml
  • DIJON15 ml
  • WORCESTER5 ml
  • SALTto taste
  • PEPPERto taste
  • HOT SAUCEto taste

Method

  1. This one needs a blender — jar fill-lines aren’t the whole story yet.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

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 (egg emulsion).

Adapted from a recipe published by Emeril Lagasse in Emeril's TV Dinners / Emerils.com.

More from this kitchen →

FAQ

Can this go in a shake jar?+

This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.

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 Emeril's TV Dinners / Emerils.com (published as “Tartar Sauce (egg emulsion)”). Full citation lives in Provenance.