Tartare Sauce

Name: Tartare Sauce
Prep time: 10 min
Total time: 10 min
Yield: 700 ml
Cuisine: French Classic
Ingredients: 54 ml Egg Yolk; 15 ml Dijon Mustard; 20 ml White Wine Vinegar; 500 ml Vegetable Oil; 2 Boiled Egg; 25 g Shallot; 30 ml Cornichon; 30 ml Capers; 2 g Salt; 0.5 g Pepper

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

Tartare from a starred kitchen.

Ratio

Egg Yolk 54 mlDijon Mustard 15 mlWhite Wine Vinegar 20 mlVegetable Oil 500 mlCornichon 30 mlCapers 30 ml

Ingredients

Egg Yolk — 54 ml
Dijon Mustard — 15 ml
White Wine Vinegar — 20 ml
Vegetable Oil — 500 ml
Boiled Egg — 2 each
Shallot — 25 g
Cornichon — 30 ml
Capers — 30 ml
Salt — 2 g
Pepper — 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.

Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Adapted from a recipe published by Tom Kerridge in Tom Kerridge (tomkerridge.com).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Tom Kerridge (tomkerridge.com) (published as “Tartare Sauce”). Full citation lives in Provenance.