Light Sauce Tartare

Name: Light Sauce Tartare
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (420 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; about 1 egg (50 g) Boiled Egg; 1 cup (250 ml) Sunflower Oil; 1 Tbsp Capers (15 ml) Capers; about 4 cornichons (40 g) Cornichon; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 2 Tbsp (30 ml) Lemon Juice; 1 tsp Worcester (5 ml) Worcester; 1/8 cup yogurt (30 ml) Yogurt; about 2½ bunches (50 g) Chives

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

DIP · BROCCOLI & COLD VEGETABLE PLATES

In the published recipe, this is the dip for Brokkoli PDF.

Paul Ivic's light sauce tartare for broccoli.

On the jar

LIGHT

Method: blend
Yield: about 1¾ cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Sunflower Oil 250 mlCapers 15 mlDijon Mustard 5 mlLemon Juice 30 mlWorcester 5 mlYogurt 30 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Boiled Eggabout 1 egg (50 g)
Sunflower Oil1 cup (250 ml)
Capers1 Tbsp Capers (15 ml)
Cornichonabout 4 cornichons (40 g)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Lemon Juice2 Tbsp (30 ml)
Worcester1 tsp Worcester (5 ml)
Yogurt1/8 cup yogurt (30 ml)
Chivesabout 2½ bunches (50 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

Light Sauce Tartare 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 · 10 stars · 1 national award

Light Gribiche★★★ KITCHENOn the jar: GRIBICHE
Tartare Sauce★ STARRED KITCHENOn the jar: TARTARE
Tartare Sauce★★★ KITCHENOn the jar: TARTARE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Paul Ivic works in Austrian / vegetarian at Tian; credentials include Michelin 1* (Tian, Vienna).

Originally published as Leichte Sauce Tartare.

Adapted from a Paul Ivic recipe (Paul Ivic / ORF Frisch gekocht (Brokkoli PDF)).

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 Paul Ivic / ORF Frisch gekocht (Brokkoli PDF) (published as “Leichte Sauce Tartare”). 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